No-Frills Risotto

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 chicken liver, skinned and finely chopped
• Several pieces dried porcini mushrooms, soaked in water until soft (about 1/2 hour) and coarsely chopped to make about 2 tablespoons
• 2 tablespoons tomato paste
• 1 cup rice, preferably arborio
• 2 1/2 cups chicken stock
• 1 tablespoon butter
• 1/2 cup Parmesan cheese

1. In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms.
2. Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
3. Add the tomato paste and rice.
4. Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
5. Bring the chicken stock to the boil.
6. Add the boiling stock to the rice, and bring to the boil.
7. Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
8. Serve with a pat of butter and grated Parmesan cheese.

olive oil, onion, chicken, porcini mushrooms, tomato paste, rice, chicken stock, butter, parmesan cheese

Taken from cooking.nytimes.com/recipes/7050 (may not work)