Risotto (Italian Rice) - cooking recipe

Ingredients

3 c. rich chicken broth
1 c. shredded cabbage
1 c. onion
chicken liver and gizzards
Parmesan cheese
1 c. rice
1 c. celery
1 small clove garlic
2 Tbsp. olive oil
2 Tbsp. tomato paste
2 Tbsp. butter

Preparation

Chop liver and gizzards.
Cook all the vegetables in the butter and oil.
Cook the meat with it.
Put the tomato paste with this.
Add small amount of broth to sauce and cook slow until well done.
Add the rice and the broth.
When the rice is cooked, add the cheese and serve.