Cooking time: 30 minutes
ingredients
serves 4
1/4 cup butter
1 onion, finely chopped
1/4 pound mushrooms, sliced
1 1/4 cups long-grain rice
2 1/2 cups chicken stock
8 chicken livers, chopped
2 tablespoons parsley, chopped
1/2 cup grated Parmesan cheese
method
1. In a large, heavy-bottomed saucepan melt three-quarters of the butter over moderate heat.
2. Cook the onion, stirring, occasionally for 8 minutes. Add the mushrooms and cook for 3 minutes. Heat the stock.
3. Add the rice to the onion mixture. Stir constantly for 2 - 3 minutes until the rice is well coated. Add the stock.
4. Bring to the boil, reduce the heat and leave uncovered to cook for 15 - 20 minutes. All the liquid must be absorbed and the rice tender.
5. Meanwhile, melt the remaining butter in a small frying-pan and cook the chicken livers for 10 minutes.
6. When the rice is cooked stir in the chicken livers and the parsley.
7. Sprinkle Parmesan cheese over.
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