Toast pine kernels under a hot grill or in a dry frying pan until golden. Trim livers, removing any green bits. soak in a little milk for 15 minutes to remove any trace of bitterness. Rinse in cold water and pat dry. Cut in half and season lightly. Peel and finely chop onion. Peel and crush garlic. Heat olive oil in a large frying pan or risotto pan, add onion and garlic and cook until soft. Add rice and saffron. Stir well until rice is thoroughly coated and has absorbed oil. Season lightly. Cut pepper in half, remove core, seeds and membrane. Finely dice flesh. Add to pan. Gradually add half stock. Bring to boil. Reduce heat to a slow simmer and cook until rice is almost done. Keep adding a little more stock, shaking pan frequently. Strip leaves from oregano or marjoram and chop. Add to pan with olives and sundried tomatoes after rice has been cooking for 10 minutes. Add toasted pine kernels after a further 2 or 3 minutes. Melt butter in a hot frying pan. Fry livers briskly on all sides turning frequently. Make sure that they are cooked but still quite pink in middle. Add Madeira to pan and scrape up any meat residue into it. Season risotto to taste and add chopped chives. Serve risotto with livers piled on top. Spoon liver juices over and allow them to mix into rice.