Heat up a
If the stock has run out before the rice has cooked, simply add boiling water. When the rice has the faintest bite to it, stir in the mascarpone and Parmesan and taste for seasoning. Put a lid on the pan, turn the heat off and leave to rest for 5 minutes.
While the risotto is cooking, place a wide pan over moderate heat, add the oil and remaining sliced onion. Sauté to caramelise the onions, then add the livers and cook evenly all over to colour them. Mix in the sliced plums and cook for a minute to soften them, then add the vinegar, a little salt and lastly the parsley.
Stir the risotto once more, taste it, then divide amongst eight warmed bowls and spoon the liver and plum compote on top.
© 2010 Peter Gordon. All rights reserved.