Marsala Chicken Livers with Watercress Risotto - Cuisine Magazine - From New Zealand to the World

Ingredients

• 5 tablespoons olive oil
• 2 medium onions, one finely sliced, one finely chopped
• 1 rib celery (preferable from the centre), finely chopped
• 3 tablespoons butter
• 11⁄2 cups vialone nano or Arborio rice
• 200ml dry white wine
• 1250ml well-flavoured chicken stock, heated
• 150g watercress, thick stems removed
• 500g chicken livers, cleaned and halved
• 50g parmesan, grated plus extra to serve
• 125ml Marsala or cream sherry
• 1 tablespoon wholegrain mustard
• 1 tablespoon chopped sage