In a saucepan boil the water, adding the allspice. Onion, garlic and celery finely chop.

In a large skillet, heat 3 tablespoons of olive and 1 tablespoon butter. Lightly fry onion, garlic and celery until transparent bow. Rinse the chicken livers and dry them with a paper towel, then add them to the onions and celery, fry for 2-3 minutes.

Add the rice, stir it well, leave for 2-3 minutes. Then pour in the wine and let the rice simmer and be.

Gradually, ladle for ladle, add boiled with pepper water, stirring constantly. Saucepan of water it is best to keep on low heat as you add the liquid should be hot. The rice should absorb the liquid but not swim in it, so don't immediately pour a few ladles of the liquid. The whole cooking process should take about 20 minutes.

Ready risotto pepper lightly, add salt to taste, add 1 tablespoon of olive oil and chopped parsley.

Bon appetit!