(Fix) See page ** for general instructions on the technique of making risottos. Heat the oil and half the butter in a large pan, and gently saute the onion, carrot and celery until they begin to brown. Add the beef, calfs liver and kidney, and the chicken liver. Brown well, add the wine and cook gently until reduced. Dilute the tomato paste in a little hot stock. Stir this into the pan, season with salt, plenty of pepper and a pinch of grated nutmeg, cover and cook gently for 30 minutes. Dribble the rice into the pan and stir it well until it has become brown and almost transparent, about 5 minutes cooking. Add the boiling stock a little at a time, stirring constantly. When all the stock is in the pan, cover and cook over a moderate heat, with the liquid just bubbling, until the rice is tender and has absorbed most of the liquid. Take the pan from the heat, gently stir in the remaining butter and Parmesan cheese, cover and leave for 2 minutes before serving. Serves 4 to 6. pasta 45