MINESTRA DI RISO CON FEGATINI (RICE SOUP WITH CHICKEN LIVERS)

Ingredients:
Chicken stock - 700 ml
Long grain rice - 75 gms
Chicken livers - 75 gms
Butter - 250 gms
Parsley - 1 tbsp (chopped)
Parmesan cheese - 2 tbsp (grated)

Method:

• Bring chicken stock to the boil.
• Add rice and cook until just tender, about 15-20 minutes.
• Wash chicken livers, discard and tissues, and cut into very small pieces.
• Melt the butter and over gentle heat cook the chopped ivers for a minute, stirring frequently. 
• As soon as the rice is cooked, stir in the livers, parsley and cheese.
• Serve immediately.