Chicken Liver Risotto

Description

Makes 6 servings.

Ingredients

• 6 chicken livers (about ½ pound), cut into eighths
• ½ cup minced onion
• ¼ cup butter or margarine
• 1 x 4-ounce can sliced mushrooms, drained
• ½ teaspoon salt
• 3 tablespoons white wine or chicken broth
• 3 cups cooked U.S. arborio or medium-grain rice
• 2 tablespoons chopped fresh parsley
• ½ cup grated Parmesan cheese (optional)

Directions

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