Instructions: Halve the chicken livers if very large.

Place the salami and bacon in an even layer in a large roasting tin.

Cook on the middle runners of the roasting oven for 15 to 20 minutes or until crisp and brown then drain on kitchen paper.

Meanwhile melt 25g butter in a large pan add the livers and fry briskly for 2 to 3 minutes on the boiling plate.

Drain and set aside then wipe out the pan.

Add the remaining butter to the pan and cook the onions for 5 to 7 minutes until soft.

Stir in the rice and tomato paste and cook for 1 minute.

Bring the stock and wine to the boil together and pour 2 ladlefuls of hot liquid into the rice. Stir vigorously for 30 seconds then cover the pan and leave in the simmering oven for 4 to 5 minutes.

Add another 2 ladlefuls of liquid boil and stir vigorously as before.

Repeat this process until all the liquid is added the risotto will become thick and creamy and the nce tender.

Add more stock if the risotto looks dry (the amount needed may vary depending on the rices absorbency).

To serve discard any juices from the chicken livers then add to the risotto with the chopped rosemary.

parmesan cheese crisp salami bacon and seasoning.

Stir for 1 minute over the heat then garnish with rosemary sprigs to serve immediately.

You can also use duck goose or turkey livers when they are available.The aga is perfect for making a rich creamy risotto with no fear of ti sticking to the pan. The texture is beautifully contrasted with the crisp liver bacon and salami. Follow italian tradition and serve with a large bowl of salad.

Serves 4

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