Rice and Chicken Liver Soup "Minestra di riso e fegatini"

Lombardy

Cooking time: about 30 minutes Difficulty: Ingredients, amounts for 4 people: meat broth/stock: 1 ¾ pints butter: 1 oz chicken livers: 4 parsley: 1 bunch rice: 7 oz Mature Lodigiano cheese:

Preparation: Pour the broth/stock into a pot and place over heat. When the broth/stock begins to boil add the rice. While the rice is cooking, clean the chicken livers, removing the part that has come into contact with bile. Wash them, chop them into pieces and brown them slowly in butter. Add them to the soup a few minutes before removing the pot from the stove. Add a spoonful of chopped parsley and a handful of cheese. Mix, and add salt to taste, then pour into a soup tureen and serve immediately.