Well, not really. It looks more like dirty rice.
For a risotto recipe, see Yesterdish’s Lobster and Corn Risotto. Here’s a dirty rice recipe from the January 10, 1958 edition of The Monroe (Louisiana) News-Star:
Dirty Rice 1/2 cup finely chopped onion, 1/2 lb. chicken livers or giblet, 1/2 stick butter, 1/3 cup chopped parsley. Prepare rice as usual. Simmer livers until done. Saute onions in butter. Add all to rice. Place in top of double boiler. Leave over hot water 20 to 30 minutes. Add small amount of liver sauce if dry.
From a box sold in Lyndhurst, New Jersey.
1 medium onion, finely chopped
3 pieces chicken livers (usually from 1 chicken), cut or chopped into small pieces
1-1/2 cups rice (rinsed and drained)
3-1/2 cups chicken broth (approximate) (boiling)
2 Tablespoons margarine
1/2 package saffron
1/2 teaspoon salt
pepper to taste
1 tsp. grated Italian cheese (or more to taste)
Melt margarine in pan (I Use Dutch oven). Add the onions and cook until soft and yellow. Add livers and cook a short time.
Add about two ladles of boiling broth and then put in the rice; cover and let simmer on moderately low flame. Check to see if rice is starting to dry. Add more ladels of borth a little at a time (just enough to give the rice a little covering of broth — and cover each time).
About halfway through cooking, add seasoning including cheese and saffron. Continue cooking, adding broth in ladels a little at a time until rice is tender but firm. Takes at least 20 minutes for this amount of rice.
P.S. FOr your family you may need at least three cups of rice–don’t forget to adjust other ingredients accordingly.