Simon Rimmer’s delicious, hearty risotto is perfect for a cold winter's night.
Heat the butter in a frying pan until foaming, then add the onions and fry for 4-5 minutes, or until softened. Add the rice and wine and continue to cook until most of the wine has evaporated.
Add the hot chicken stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
Whisk in the olive oil, cover and set aside for 10 minutes.
Meanwhile, heat the vegetable oil in a frying pan and add the chicken livers and bacon. Fry for 2-3 minutes on each side.
To serve, spoon the risotto into serving bowls, top with the chicken livers and bacon and sprinkle with parsley.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.