Chicken Liver and Bacon Risotto

Good comfort food on a chilly evening

1. 1

   Heat 1-2 tbs of olive oil. Sweat the shallots.Add the bacon and fry until cooked but not overcooked.Add risotto rice and stir into the shallots and bacon mix until covered in oil. Add a glass of white wine and stir until absorbed. Warm the stock in another pan and then add, a ladle at a time to the risotto mix, making sure it is absorbed before adding the next ladle.
   
   When the risooto rice to close to being cooked (just softening to the bite) melt some butter in a second pan and slow fry the chicken livers. When lightly fried, but still soft, add the livers and butter to the risotto pan. Stir in, add a good grating of parmesan cheese and cover witha tight fitting lid. Turn off the heat. Stand for 5 mins. Top with chopped parsley and serve