1 onion chopped
375g Arborio rice
1 teaspoon garlic (optional)
410g MIAMI Tomato & Peppadew
4 cups chicken stock
250g chicken livers
½ cup of chopped peppadews
½ cup parmesan cheese
Fry bacon in olive oil, add the onion & garlic and fry until soft.
Now add rice and fry a little more.
Add the MIAMI Tomato & Peppadew, keep on stirring while adding 1 cup of stock. Stir and leave, add stock only when other liquid has been absorbed, keep adding and stirring, this will take a while, in the meantime fry your chicken livers until golden brown.
Once your risotto is cooked, stir in cooked livers & peppadews.
Sprinkle with parmesan and chopped rocket or parsley, season to taste and serve immediately.