Risotto - cooking recipe

Ingredients

1/2 c. margarine
9 onions, chopped (can use less)
1/2 c. celery, chopped
2 c. rice
4 to 5 c. chicken broth
salt and pepper
1 lb. chicken livers
1 c. mushrooms
1 tsp. basil
dash of sage
Parmesan cheese

Preparation

Saute 5 chopped onions and celery in margarine until golden. Add rice and chicken broth and cook, stirring occasionally until rice is done (30 minutes - white rice; 45 minutes brown rice).
In separate pan, saute 4 chopped onions, chicken livers and mushrooms.
Add salt, pepper, basil and sage.
Place rice on a large serving dish.
Make a large impression in the middle and fill with liver and mushroom mixture.
Sprinkle Parmesan cheese on top.