• 40g Butter
  • 250g Chicken liver, diced
  • 2tbsp Olive oil
  • 1 Stick of celery, chopped
  • 1 Carrot, peeled and chopped
  • 1 Onion, peeled and chopped
  • 2 Garlic cloves, peeled and chopped
  • 1tsp Mixed Mediterranean herbs
  • 2tsp Balsamic vinegar
  • 300g Easy-cook long grain rice
  • 1l Vegetable stock made up with two stock cubes
  • 4tbsp Grated parmesan


  • STEP 1

    In a non-stick saucepan, melt the butter, reserving a little, and add the liver. Fry for 5 or 6 minutes until the liver is browned all over. Don’t worry if it’s not completely cooked, as it will cook further later on. Stir in the balsamic vinegar, take off the heat and set aside.

  • STEP 2

    In another non-stick, wide-bottomed saucepan, heat the olive oil and fry the celery, carrot, onion and garlic until soft and golden but not brown. Add the herbs, then the rice, and cook for one minute. Add enough stock so the rice mixture doesn’t stick, and keep gradually adding more stock as it gets absorbed. Stir continually.

  • STEP 3

    When the rice is half cooked (around 7 minutes for easy-cook rice), add the liver. Continue adding stock little by little until the rice is cooked but has still some bite (al dente). Add the reserved butter and the Parmesan.

  • STEP 4

    Rest for a minute or two before serving.