Rice recipes
Risotto alla Milanese
4 slices bacon, diced
1 pound chicken liver, halved
1/4 cup sifted all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
1 cup uncooked regular rice
2 envelopes or teaspoons instant chicken broth
1 teaspoon leaf basil, crumbled
1 bay leaf
2 1/2 cups water
Chopped parsley

Cook bacon until crisp in a large skillet. Remove bacon with a slotted spoon and reserve.Shake chicken livers in a plastic bag with flour, salt and pepper.

Brown chicken livers in bacon drippings. Remove with slotted spoon and reserve. Sauté onion in same skillet until soft. (If there is no fat remaining in the skillet, add 2 tablespoons vegetable oil.) Stir in rice, chicken broth, basil, bay leaf and water. Heat to boiling. Lower heat; stir rice mixture well; cover.

Simmer 10 minutes. Spoon browned chicken livers over rice. Return cover and simmer 20 minutes longer, or until liquid is absorbed and rice is tender; remove bay leaf. Sprinkle with reserved bacon and chopped parsley.

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