I made this along with chicken margherita the other night they are delicious, but I thought there was maybe a bit to many flavours going on for one plate, so I have decided to make them as 2 posts. I think these would make a great lunch or starter topped with some smoked chicken.

Ingredients

23/4 Cups chicken stock
10g Butter
1 Tablespoon olive oil
1 Brown onion, chopped finely
2 Cloves garlic, crushed
1 Cup Arborio rice
100ml Dry white wine
1/4 Cup Parmesan cheese
2 Tablespoons fresh basil, finely shredded
1 Tablespoon Dijon mustard
1 Tablespoon sour cream
2 Tablespoons olive oil extra

Method

1. Place stock in a pan, bring to the boil, reduce heat and simmer covered

2. Meanwhile, heat butter and olive oil in a medium saucepan, cook onion and garlic, stirring, until onion softens. Add rice, stir to coat in onion mixture, add wine, cook, stirring until almost evaporated.

3. Stir in 1/2 cup stock, cook, stirring over low heat until liquid is absorbed. Continue adding stock, in 1/2 cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 Min’s or until rice is tender.

4. Stir in cheese and basil, remove from heat and allow to cool for 20 Min’s.

5. Once it is cool enough to handle, divide mixture into four portions, using hands, shape into patty-shaped cakes. refrigerate, covered, about 30 Min’s

6. Combine mustard and sour cream.

7. Heat remaining oil in a large frying pan, cook risotto cakes, until browned both sides and heated through.

To serve: Serve over greens topped with mustard mixture or for lunch top with some smoked chicken and a dollop of mustard mixture.

All photos taken by me unless otherwise stated.