Chicken Liver Risotto Recipe

This recipe is very easy to make and serve it with tossed salad.

Ingredients
1. Long grain rice (1 2/3c)
2. mushrooms wiped clean and sliced (40oz)
3. boiling chicken stock (2 1/2c)
4. chicken liver cut into small (8)
5. butter (1/4c)
6. chopped fresh parsley (2tbsp)
7. grated parmesan cheese (1/2c)
8. chopped onion (1med.)

Method of [reparation:-
1. Take a large heavy saucepan, place it over moderate heat. Melt butter in it. Add onions and cook it by stirring it occasionally for 5 to 7 minutes until the onion gets soft. Add mushroom and again cook it for 3 minutes.

2. Add rice to the pan and cook it for 2 minutes. Pour out stock in it and again cook it for 16 seconds. Cover the pan, reduce the heat to low and simmer the rice for 15 to 20 minutes until the liquid gets absorbed rice is tender.

3. Prepare the chicken liver while the rice is cooking. Take a medium size saucepan, melt the butter in it. Add chicken liver in it and cook it for 10 minutes.

4. When the rice gets cooked then adds it in chicken liver and parsley. Now put the rice in warm serving dish and sprinkle parmesan cheese over it. Serve it immediately.

Number of servings -4