Chicken Liver Risotto

Description
Makes 6 servings

Ingredients

 * 6 chicken livers (about 1/2 pound), cut into eighths
 * 1/2 cup chopped onion
 * 1/4 cup butter or margarine
 * 1 4-ounce can sliced mushrooms, drained
 * 1/2 teaspoon salt
 * 3 tablespoons white wine or chicken broth
 * 3 cups cooked U.S. arborio or medium grain rice
 * 2 tablespoons chopped fresh parsley
 * 1/2 cup grated Parmesan cheese (optional)

Directions
Cook chicken livers and onion in butter until tender. Add mushrooms, salt and wine; simmer about 2 minutes. Toss lightly with rice. Heat. Sprinkle with parsley and Parmesan cheese.