2 14 1/2-ounce cans low-salt chicken broth
2 cups water

1 tablespoon olive oil*
3 green onions, chopped
1 1/4 cups arborio rice or medium-grin white rice (about 8 ounces)
2 tablespoons plus 1/4 cup dry Sherry

1 tablespoon butter
3/4 pound chicken livers, trimmed, lobes separated, patted dry
All purpose flour
2 tablespoons truffle oil*


Reserve 1/2 cup broth. Combine remaining broth and 2 cups water in heavy medium saucepan and bring to simmer. Remove from heat. Cover to keep warm.
Heat olive oil in large saucepan over medium heat. Add green onions; saute 1 minute. Add rice; saute 2 minutes. Add 2 tablespoons Sherry and stir until absorbed. Add 3/4 cup warm broth mixture and stir until liquid is absorbed. Continue adding remaining broth mixture, 3/4 cup at a time, stirring occasionally, until rice is tender, about 30 minutes. Season risotto with salt and pepper.
Meanwhile, melt butter in large skillet over medium-high heat. Sprinkle livers with salt and pepper and dust with flour. Add livers to skillet and saute until pink in center, about 2 minutes per side. Transfer to plate. Add 1/4 cup sherry and reserved 1/2 cup broth to skillet. Boil until reduced to glaze, stirring up any browned bits, about 4 minutes. Return livers to skillet and stir to coat. Divide risotto among plates; spoon livers and pan juices over. Drizzle with truffle oil.


(From: ‘Bon Appetit, January edition'*)
* Available in-store.