I just made this recipe from memory - it was one I remember from childhood that I actually liked.
I tried to pay attention to the quantities
Risotto with chicken livers and tomato
2 shallots (if you have them on hand)
about 1/4 lb chicken livers or chicken hearts and livers
Butter, about 3 tbsp
a cup of canned tomato, crushed or chopped, or 1 tablespoon tomato paste added to the broth/water
wine or dry vermouth (about 1/4 cup)
chicken broth and water, or just water - as much as needed for the particular rice you find
1 lb arborio rice (if you want to make it use any rice if you can't get arborio - it's fine - just not "converted" rice)
salt and black pepper
Chop the onions and shallots. Heat the butter in a large heavy frying pan, add the onions and shallots, salt as if they were something in your dish, grind some black pepper over them and cook slowly in the butter till almost soft.
Cut up livers in pieces and add, salt them as you would food in your dish, and grind on some more pepper. Raise heat and start browning, stirring so they don;t burn. They don;t need to cook through, but a little browning is nice especially what sticks to the pan. Add more butter if it seems to need more fat to fry them.
Add rice, and stir and cook as it absorbs flavor from the other ingredients, for about 2 or 3 min. You may need more butter if the bottom looks dry.
Add the wine and boil down stirring and scraping the brown stuff from the pan.
Add the tomato if you use it, cook a few minutes over high heat, Salt again, sprinkling evenly, a little less than you would put on a dish of the same amount of stuff.
Add the broth or broth and water or water a little at a time (if you used tomato paste, add it to the first batch of water) - about a cup at a time, and stir, it should be a little soupy, with the liquid very obviously puddling between the rice - you can also add the liquid to the level of the rice the first time around. You don;t need to stir constantly, but you should be nearby to give it a vigorous stir frequently and be sure there;s enough liquid. Keep adding as you cook, so it keeps the puddle of water at least halfway up the rice.
Taste as you go, and when it seems the rice is almost cooked (don't let it get mushy) you can let some of the liquid cook down and be absorbed, and add only a small amount at a time at this point until the rice is cooked to your taste.
Serve with grated parmigiano
really hearty and filling (heartier still if you used the hearts - okok, i'll stop)