Risotto With Mushrooms And Chicken Livers

• 1/2 pound chicken livers
• 3 tablespoons extra-virgin olive oil
• 3 1/2 to 4 cups well-seasoned chicken stock
• 1/2 cup finely chopped onion
• 10 ounces coarsely chopped cremini mushrooms
• 1 13 cups arborio rice
• 1/2 cup dry white wine
• 1 teaspoon finely minced fresh thyme
• Salt and freshly ground black pepper
• Freshly grated Parmesan cheese

1. Rinse the chicken livers.
2. Cut them in small pieces, about half-inch squares, removing any sinew or membrane.
3. Dry them on paper towels.
4. Heat two tablespoons of the oil in a heavy four-quart saucepan.
5. Add the chicken livers and saute, stirring, until they are lightly browned.
6. While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
7. When the livers are done, remove them from the pan and set them aside.
8. Add the remaining oil to the pan, along with the onion and mushrooms.
9. Saute over medium heat until the onion is tender.
10. Stir in the rice and cook for a minute or so; then stir in the wine.
11. Cook over medium heat until the wine has been absorbed.
12. Stir in the thyme.
13. Begin to add the stock half a cup at a time, stirring constantly.
14. As the stock is absorbed, add more.
15. After about 20 minutes the rice should be tender.
16. Season to taste with salt and pepper.
17. Fold in the chicken livers, and cook another minute or so, until they are heated through.
18. Serve at once with Parmesan cheese on the side.

chicken livers, extravirgin olive oil, chicken, onion, cremini mushrooms, arborio rice, white wine, thyme, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/1204 (may not work)