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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Chicken Liver Risotto
serves 4

1 tablespoon olive oil
3 cloves garlic, crushed
1 medium onion, chopped
1 heaped tablespoon fresh sage, roughly chopped
1 cup brown mushrooms, sliced
2 cups arborio rice
1 1/2 - 2 litres simmering chicken stock
pepper to taste
parmesan shavings
50g butter
4 large bacon rasher, lean, rindless and diced
400g chicken livers, sinews removed

In a large heavy based pot, heat oil, add garlic, onion, sage and mushrooms. Cook until mushrooms are tender, add rice. Saute for 3-4 min, stirring continuously. add 2 cups of dimmering stock and stir occasionally until absorbed. Continue adding stock in this fashion until rice is tender. Heat butter in a separate saute pan and add bacon and livers. Saute 7-10 minutes until livers are just cooked. Add mixture to risotto and stir gently through.

Serve topped with freshly chopped sage and parmesan shavings. Serve immediately.

(note - overcooking of livers will make them dry and crumbly)

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