Risotto with Liver

Fry the garlic in olive oil for a minute.

Add the liver and fry turning constantly for about 5 minutes - medium rare. Set aside in a dish and cut up in bite size cubes.

Melt a knob of butter in a large deep pan, add the onion and garlic and cook until soft. Stir in the rice and mix well.

Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.

Add the asparagus tips and peas. Add some freshly ground pepper. Stir continuously. Add the liver with all the juices - the rice should be creamy but firm.

Add the parmesan just before serving

and enjoy.