G.'S Risotto Recipe

• 1 (10 ounce.) pkg. quick brand yellow rice mix
• 1 quart. homemade chicken broth, skimmed of all fat
• Filippo Berio extra virgin olive oil, for frying
• 1/4 pound Italian sausage, 4"-5" link, minced
• 3 chicken livers, each cut into sm. pcs
• 1/2 ounce. dry dark Italian mushrooms, covered with warm water & soaked 2-3 hrs
• 1 sm. pkg. Italian saffron (peso netto 12.5 cg)
• 1/4 c. dry red table wine (opt.)
• 1/3 c. freshly grated Parmesan cheese
• Romano, Locatelli or possibly Avricchio (opt.)
• Salt & pepper to taste

1. Save water and add in to finished product if which flavor is desired.
2. NOTE: In traditional Italian recipes, minced onions and Arborio rice are sauteed and broth added in small amounts and constantly stirring.
3. Saffron and cheese are always added last.

yellow rice, chicken broth, filippo berio extra virgin olive oil, italian sausage, chicken livers, italian mushrooms, italian saffron, wine, parmesan cheese, romano, salt

Taken from cookeatshare.com/recipes/g-s-risotto-32337 (may not work)