A traditional Veneto dish.

Serves 6:  350 g Sant'Andrea or Ribe- or Carnaroli-type rice, 8 chicken livers, meat stock, a small onion, a celery stalk, 3 T Moletto Extra-virgin olive oil Integrale, ⅔ cup Moletto Lison Classico white wine, salt, knob of butter, 80 g parmesan cheese.
To prepare: Finely dice the onion and celery and sauté in oil. Add the chopped chicken livers and brown. Salt. Add the rice to toast it and finish cooking by alternately adding the stock and white wine. Fold in a knob of butter and grated parmesan cheese.
Recommended wines:
Colmello Bianco Igt Veneto Orientale
Rosato Igt Veneto Orientale