Rice And Chicken Liver

Imperial ounces 11 oz Carnaroli rice 1 lb 2 oz chicken livers 4 oz butter 7 oz cream 2 tbsp mixed herbs salt & pepper onion sauce 2 lb 4 oz white onions vegetable stock salt & pepper 10 individual oven moulds US cups 1 1/2 cups Carnaroli rice 1 lb. 2 oz. chicken livers 1/2 cup butter 1 cup cream 2 tbsp mixed herbs salt & pepper onion sauce 10 white onions vegetable stock salt & pepper 10 individual oven moulds Metric 300 gr. Carnaroli rice 500 gr. chicken livers 100 gr. butter 200 gr. cream 20 gr mixed herbs salt & pepper onion sauce 1 kg white onions vegetable stock salt & pepper 10 individual oven moulds

Firstly prepare the onion sauce. Peel the onions, slice and cook in the vegetable stock, instant will do. Cook for an hour, season for salt and pepper and liquidise to a creamy consistency and keep warm. Sauté the chicken livers in a little butter and add the spices and when they are ready mince them. Prepare a Parmesan risotto holding back on the cooking time. Add the chicken livers and allow to cool. Whip the cream and fold it delicately into the risotto. Fill the 10 buttered moulds with risotto and cook at 350°F/180°C/G4 for 20 minutes. Remove them from the oven and let them rest two minutes. Invert the moulds onto the serving dish and give a sharp knock on the bottom of the moulds so that the rice comes out easily. Coat each rice mound with the hot onion sauce and serve hot.