Chicken Liver Risotto from The Times Cookery Book by Katie Stewart
Peel and finely chop the onion. Halve, deseed and shred the green pepper. Trim and chop the bacon rashers. Melt 1 oz (25 g) of the butter in a heavy saucepan or flameproof casserole. Add the bacon,...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Dutch oven
- Stove
- Wooden spoon
- Ladle
- Mixing bowl
- Plate
- Kitchen scale
Ingredients
- salt
- 4 oz (100 g) small mushrooms
- 1 pint (6 dl) chicken stock
- 8 oz (225 g) long grain rice
- grated cheese
- seasoned flour
- 6–8 oz (175–225 g) chicken livers
- freshly milled pepper
- 4 rashers bacon
- 2½ oz (65 g) butter
- 1 onion
- 1 green pepper
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