This is a really tasty starter to impress when you have friends round for dinner or you can double up the quantities to serve it as a main course. Because of it using risotto it will take you a little bit of time but trust me it’s worth the wait!

Serves 4

• 680ml chicken stock
• 10g butter
• olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 130g arborio rice
• 60ml white wine
• 20g finely grated parmesan
• 2 tablespoons finely chopped basil
• 1 tablespoon dijon mustard
• 1 tablespoon sour cream
• 150g shredded cooked chicken
• rocket leaves to serve

1. Place the stock in a saucepan and bring to the boil, you will need the stock to stay hot as you make the risotto
2. In a saucepan melt the butter and add some olive oil, then add the chopped onion and the garlic and cook until the onion starts to soften. Then add in the rice and stir to coat.
3. Add in the white wine and cook for a couple of minutes until most of it has evaporated.
4. The next step is key for risotto. Add about 1/2 a cup of the stock and stir over a low heat until the stock is absorbed by the rice. Repeat this step adding in the stock 1/2 cup at a time until all of the stock has been added. It should take you about half an hour but check the rice as you go. You want it to be tender but have a slight crunch in the centre.
5. One your rice has this consistency add in the parmesan and basil and stir well, then leave to cool for about 20 minutes.
6. When the rice is a bit cooler divide the risotto into four portions. You can use your hands to shape them but I used some cooking rings to get a nice round shape, then refrigerate for about half an hour or until you are ready  to use.
7. While you are waiting you can prepare the dressing, simply mix the mustard and the sour cream in a small bowl.
8. When you are ready to serve, heat some oil in a frying pan and fry the risotto cakes for about three minutes on each side. You will see that they start to turn light brown.
9. To serve, place each risotto cake in the centre of a plate and then place a small bunch of rocket leaves on top. Place an eaqual quanity of the chicken on top of the leaves and then spoon a teaspoon of the mustard/sour cream mixture over the chicken.