Risotto With Chicken Livers

Preparation:

Preparation: Wash and clean the livers then cut them into small pieces. Brown them with the chopped onion and sage in 3 tablespoons of oil. When they are well browned, add the rice and, after a few minutes, pour over the wine. Let it evaporate over high heat, stirring frequently. Add the broth a little at a time and, at the end of cooking, add a knob of butter, the Parmesan, add salt and stir the risotto before serving.