Method of preparation:

Marmalade onion is cut into thin half-moons and cooked in boiled olive oil until it softens and begins to caramelize. Sprinkle with sugar and let it be caramelized.

Vinegar is used and once the liquid evaporates, the wine is poured. Cook until it is reduced. Pull off the hot plate and mix with the cold oil.

Onions and garlic for risotto are finely chopped and fried in olive oil until they soften and start to caramelize. Add the rice and fry for about a minute with constant stirring.

The wine is poured. Once the rice absorbs it, the hot broth is added gradually and with constant stirring.

When the rice gets ready, it is pulled from the hot plate and mixed with 60 g of onion jam, butter, parmesan, sliced ​​parsley, salt and pepper. The kidneys are cleaned and fried in a medium heat olive oil until golden, several times. Removing.

In the same container, put the oil and fry the onion. After about a minute the legs are returned, the brandy (if desired, flambé) and the chicken broth are poured.

Flavor with Worcester Sauce, salt, black pepper and thyme. Pull off the hot plate and add the saturated leopard. Risotto is served with the liver.