creamy dish is perfect as an accompaniment to Roast Chicken. The
chicken livers are optional. Red bell pepper has a dramatic
effect on any dish it touches, any remaining bell pepper may be
chopped and frozen to be used later for decorating a cream soup.
1 tablespoon white truffle oil
chicken liver, chopped
tablespoon chopped yellow onion
tablespoon chopped fresh parsley
chopped celery stalks
chopped red bell pepper
teaspoon ground black pepper
teaspoon garlic salt
uncooked Arborio rice
tablespoon chicken base
the oil and butter in a 6-quart Dutch oven over medium
Fry chicken livers, then add onion, parsley, celery and
pepper. Cook 5 minutes.
2. Add pepper,
garlic salt and rice. Stir until rice absorbs the
and looks transparent on both ends of the grain. This
takes 2 minutes.
3. Stir in ½ cup
of the water with chicken base. Stir until most
the water is absorbed.
4. Continue to add
water in ½ cup additions for the next 30
This dish must be continually stirred and is
done when water is almost completely absorbed
there is a creamy sauce coating the rice.
immediately or the creamy sauce will be absorbed into
rice and you will have a drier, but still delicious dish.
Makes 6 servings