In a shallow pot, heat 2 tbsp. olive oil and saute the chicken livers for 3-4 minutes, until brown on all sides. Add salt and pepper to taste. Transfer the chicken livers to a plate.
In the same pot heat up another 2 tbsp. olive oil and sauté the onion for 2-3 minutes until soft. Add the mushrooms, salt and freshly ground pepper, and some sprigs of fresh thyme and sauté for 6-7 minutes until most of the liquid evaporates and are slightly caramelized.
Add the MISKO Risoni Large and the chicken livers in their juices and saute all together for 1 minute.
Pour in the wine and once the alcohol has evaporated, add about ⅓ of the hot water.
Lower the heat, stirring constantly with a wooden spoon.
Once the risoni has absorbed the liquid, continue with the other ⅓ of the water, stirring constantly.
Add the last of the water, stirring constantly. Once the risoni has absorbed most of the liquid but is still quite juicy, remove from the heat.
Serve hot, sprinkled with grated Kefalotyri cheese and some fresh thyme.