White Wine Risotto Cakes With Smoked Chicken - cooking recipe

Ingredients

3 1/4 cups chicken stock
1 tbsp butter
1 tbsp olive oil
1 None small Spanish onion, chopped finely
1 clove garlic, minced
4 oz Arborio rice
1/4 cup dry white wine
1/4 cup coarsely grated Parmesan cheese
2 tbsp finely shedded fresh basil leaves
1 tbsp Dijon mustard
1 tbsp sour cream
2 tbsp vegetable oil
32 leaves baby arugula
6 oz smoked chicken breast, shredded coarsely

Preparation

Bring stock to a boil. Reduce heat to low and cover to keep hot.
Meanwhile, heat butter and 1/2 tbsp olive oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until softened. Add rice and stir to coat. Add wine and cook, stirring, until almost evaporated. Stir in 1/2 cup hot stock. Cook, stirring, over low heat until liquid is absorbed. Continue adding stock, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 mins, or until rice is tender. Gently stir in cheese and basil. Let cool for 20 mins.
Shape risotto into 4 (1/3 inch-thick) patties. Cover and refrigerate for 30 mins.
Meanwhile, combine mustard and sour cream in a small bowl.
Heat vegetable oil in a large frying pan over medium-high heat. Cook risotto until browned on both sides and heated through.
Arrange risotto cakes on serving plates. Top with arugula, chicken and Dijon sauce. Drizzle with remaining olive oil.