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Export 14 ingredients for grocery delivery
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.
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