1 Heat the chicken stock in a saucepan and keep it warm. Clean the chicken livers and chop them finely. Heat the olive oil in a large saucepan and sauté the onion until soft and glossy. Add the garlic and mushrooms and stir-fry together for a minute. Add the minced beef, chunks of sausage and liver and fry until crumbly. Add the red wine and bring to boiling point. Allow the wine to evaporate completely.
2 Stir in the risotto rice and rosemary and cook, stirring constantly, over moderate heat. Add the stock, tablespoonful by tablespoonful, ensuring each addition has been absorbed before adding the next. Season the risotto with salt and freshly ground pepper and continue adding stock until the rice is creamy and cooked. The texture must not be dry when the risotto is done; rather add another spoonful of stock. As soon as the rice is creamy and cooked, stir in the butter and Parmesan cheese and serve the risotto immediately