Crisp Chicken Liver Risotto

225g (8oz) fresh chicken livers
50g (2oz) Italian salami, sliced
225g (8oz) streaky bacon rashers, thinly sliced
100g (31⁄2oz) butter
225g (8oz) onions, roughly chopped
375g (12oz) risotto (arborio) rice
30ml ( 2 level tbsp) tomato paste
1.4–1.7 litres (21⁄2–3 pints) chicken or vegetable stock
200ml (7fl oz) white wine
30ml (2 level tbsp) finely chopped fresh rosemary
Grated Parmesan cheese to serve
Salt and ground black pepper
Rosemary sprigs to garnish

This meaty risotto makes a hearty main course dish

In short	Preparation time: 15 mins Cooking time: 40 mins Total time: 55 mins Serves: 4 people Course: Main
Nutrition (per portion)	900 calories 47g fat (23g saturates) 81g carbs

Method

1 Halve the chicken livers, if very large. Place the salami and bacon in an even layer in a large roasting tin. Cook at 200°C (180°C fan) mark 6 for 15–20min or until crisp and brown, then drain on kitchen paper.

2 Meanwhile, melt 25g (1oz) butter in a large pan, add the livers and fry briskly for 2–3min. Drain and set aside, then wipe out the pan. Add the remaining butter to the pan and cook the onions over a medium heat for 10min until soft. Stir in the rice and tomato paste and cook for 1min. Bring the stock and wine to the boil together and pour a ladleful of hot liquid into the rice. Bubble gently until absorbed, stirring. Keep adding stock in ladlefuls, stirring until each one is absorbed; this should take about 20min – the risotto will become thick and creamy and the rice tender. Add more stock if the risotto looks dry (the amount needed may vary depending on the rice’s absorbency).

3 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 1min over the heat, then garnish with rosemary sprigs to serve.