Step 1

Heat 2 tbsp olive oil in a heavy-based saucepan over a medium heat and gently cook 1 roughly chopped onion, 2 crushed garlic cloves, 1 celery stick (diced into 1cm pieces) and 60g diced pancetta or bacon for 2-3 minutes until soft.

Step 2

Add a pinch of saffron, 2 tsp tomato purée and 200g carnaroli rice and stir over the heat for 1-2 minutes.

Step 3

Gradually add 1-1.5l chicken stock, a ladle or two at a time, ensuring it’s absorbed before adding the next, and stirring often. You may not need all the stock.

Step 4

Meanwhile, melt a little of 100g butter and fry 100g chicken livers (cut into bite-sized pieces) and 120g wild mushrooms (cut into bite-sized pieces) for a minute or so, seasoning as you cook, and put to one side.

Step 5

When the rice is almost cooked (this usually takes around 25-30 minutes), stir in the mushrooms, liver and 2 tbsp chopped parsley and continue cooking, adding stock until the rice is just cooked.

Step 6

Stir in the remaining butter and 60g freshly grated Parmesan and season to taste. Serve with some more grated Parmesan.