Chicken Liver Risotto

• 1½ oz. butter
• 1 small onion, chopped
• 4 oz. baco

Heat the butter, fry onion, bacon and chicken livers for 2 minutes, add the rice and cook a few minutes more. Add stock, and bring to the boil. Season and add sliced mushrooms, then cover and simmer for 20-25 minutes. Fold in half the cheese. Turn on to hot serving-dish, sprinkle with remaining cheese.

Serve at once.