Chicken Risotto recipe

1/4 k chicken breast, deboned and cut into strips
1/4 k chicken liver, cut into 3
1 can 227g DEL MONTE tomato sauce
1-1/4 cup raw rice
1/4 cup raw malagkit rice
1 red bell pepper, cubed
1 onion, chopped
3 cups chicken stock, from boiled chicken breast
salt and pepper
3 tbsp grated cheese

Marinade:
soy sauce and pepper

Marinate chicken and livers for 30 min. Saute onions in butter, add chicken and livers. Fry for 5 min. Season. Add tomato sauce. Simmer for 5 min. Set aside

Heat 4 tbsp butter over moderate flame. Add rice. Stir with wooden spoon. Pour stock. Cook for 15 min, stirring occasionally to prevent sticking. Add sauteed chicken mixture, cheese and bell peppers. Mix thoroughly. Serve hot

6 servings

Risotto = parang lugaw, congee, arroz caldo