Share this

Pasta and Soups

RISOTTO CON LE GRIVE

Ingredients

For the Grive:
pig's liver, sausage filling, salt, pepper, omentum, mashed juniper berries, rosemary, bay leaves, white wine.
For risotto:
Carnaroli rice, a small onion, butter, stock, salt

Mix the liver and sausage filling with the spices (juniper berries, salt, pepper). Soak the omentum in lukewarm water for a couple of minutes, then cut it into pieces large enough to wrap small portions of the meat-sausage mixture (roughly the size of an apricot).
Roast the grive in oil and butter flavoured with rosemary and bay leaves untill they turn dark brown. Make a plain risotto: slice the onion finely and sautée it in a little butter, add the rice, stir-fry for a couple of minutes then gradually add the hot stock, stirring frequently for about 20 minutes and salting to taste. Place the risotto, which should be quite dry, onto a plate with the grive (two or three for each guest) and some of their sauce.
It is a hearty and delicious winter dish, to be enjoyed with wines like Nebbiolo or Roero.