Instructions: Dice onion. Slice mushrooms. Chop livers.

Melt the butter in a heavy saucepan. When hot, stir in the rice. Continue stirring until pale gold in color. Add onion. Cook briefly and add chicken stock and saffron that has been dissolved in white wine.

Cover the pan and cook slowly over low heat until the liquid is absorbed. Add the peas. Cover and continue cooking until all the liquid is absorbed and the rice is tender fluffy, adding more stock if necessary.

Saute the chicken livers and mushrooms in butter over high heat until browned. Season and stir gently into the rice with the extra butter and Parmesan cheese.

Stir gently and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.