Risotto with Red Bell
Peppers and Truffle Oil

This 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
    1 tablespoon butter
    1 chicken liver, chopped
    1 tablespoon chopped yellow onion
    1 tablespoon chopped fresh parsley
    ¼ cup chopped celery stalks
    ¼ cup chopped red bell pepper
    ¼ teaspoon ground black pepper
    1 teaspoon garlic salt
    1 cup uncooked Arborio rice
    1 tablespoon chicken base
    4 cups boiling water

 

1.  Heat the oil and butter in a 6-quart Dutch oven over medium
     heat. Fry chicken livers, then add onion, parsley, celery and
     bell pepper. Cook 5 minutes.

2.  Add pepper, garlic salt and rice. Stir until rice absorbs the          
     butter and looks transparent on both ends of the grain. This
     actually takes 2 minutes.

3.  Stir in ½ cup of the water with chicken base. Stir until most
     of the water is absorbed.

4.  Continue to add water in ½ cup additions for the next 30     
     minutes. This dish must be continually stirred and is      
     completely done when water is almost completely absorbed
     and there is a creamy sauce coating the rice.

5.  Serve immediately or the creamy sauce will be absorbed into
     the rice and you will have a drier, but still delicious dish.

     Makes 6 servings