1 cup rice
1 pound chicken livers
1 pinch saffron
3 tablespoons olive oil
1/2 cup Parmesan cheese, grated
1 1/2 cups chicken stock
seasoning to taste
parsley, chopped

Heat chicken stock, add rice, cover and bring to a boil.

Add a good pinch of saffron, and when rice is nearly done, stir in cheese and seasoning; cover tightly and put aside.

Saute livers in hot olive oil 5 minutes.

Arrange rice in a ring on a warm platter with chicken livers in the center.

Garnish with parsley.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Paul Cezanne: Le Vase blue, 1885.

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