No-Frills Risotto

Directions

1. 1
   In a medium-sized pot, heat the oil over medium heat and add the onion, liver and mushrooms.
2. 2
   Cook about 10 minutes, stirring occasionally, until the onions are wilted and translucent.
3. 3
   Add the tomato paste and rice.
4. 4
   Stir the rice to coat, and set the mixture aside until about 30 minutes before serving.
5. 5
   Bring the chicken stock to the boil.
6. 6
   Add the boiling stock to the rice, and bring to the boil.
7. 7
   Reduce the heat to a simmer and cook for 20 minutes covered, stirring occasionally.
8. 8
   Serve with a pat of butter and grated Parmesan cheese.