- STEP 1
Fry the garlic in olive oil for a minute.
- STEP 2
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.
- STEP 3
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.
- STEP 4
Add the wine and stir until it evaporates. Start adding the stock until the rice is almost cooked.
- STEP 5
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.
- STEP 6
Add the parmesan just before serving
- STEP 7