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
    cup chopped celery stalks
    cup chopped red bell pepper
    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 cup of the water with chicken base. Stir until most
     of the water is absorbed.

4.  Continue to add water in 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