Risotto alla piemontese

4 -6 serving

Ingredients

Quantity Ingredient
1 cup Rice
3 Chicken livers; cut up
⅓ cup Dried wild mushrooms
(soaked one hour)
⅓ cup Chopped onion
¼ cup Butter or margarine
2 cans Condensed chicken broth
(10 1/2 ounces each)
Parmesan cheese

Directions

In saucepan, brown rice and cook livers, mushrooms, and onion in butter until tender. Add broth. Cover; bring to a boil. Cook over low heat 20 minutes or until all liquid is absorbed. Serve with cheese.

Adaption of recipe by Laura Maioglio, Barbetta restaurant (New York).

Campbell's Great Restaurants Cookbook, U.S.A. Electronic format courtesy of Karen Mintzias Submitted By KM@... (KAREN MINTZIAS) On 23 NOV 95 231733 -0800

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