Instructions: Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm.

Heat olive oil in large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; saute 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue to add remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.

Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and saute until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup Sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.

Marie Tehas posted this for me when I requested recipes using white truffle oil. I made it last night, all for myself because hubby doesnt like risotto. I cut back on the white truffle oil - only about a 1/2 tsp on a serving (instead of the original 2 tbsp called for for the whole recipe). Still I felt like I was being totally sinful. This morning when I got ready to post it I was so surprised to see that it was only 25% calories from fat. It was wonderful. In my experience, risotto doesnt reheat well, but I still cant wait to have the leftovers tonight.

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