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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
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