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Melt butter in a large saucepan and add onion. Cook onion until tender. Do not brown. Add chicken livers and cook for 1 minute.
Stir in drained mushrooms and cook until tender and browned. Add in rice and mix. Stir in the water from the mushrooms and the wine. Bring to a boil, stirring, until the wine has evaporated.
Add 1 cup of chicken stock and cook, stirring, until it has evaporated. Do not add more stock until the last addition has been absorbed. Repeat until rice is al dente. Risotto takes approximately 20 minutes to prepare. When the risotto is almost ready stir in hot heavy cream and parmesan cheese. Season with salt and pepper and serve immediately.
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