Instructions: 1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes.

2. Meanwhile, in a large frying pan, melt butter over medium-low heat.

Saute livers, onions, and mushrooms for 5 to 8 minutes. Season with pepper.

Add wine and simmer 2 minutes.

3. Pack rice into a 5-cup ring mold, unmold onto a platter. Spoon liver mixture into center. Srinkle with parsley and Parmesan cheese.

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