White wine risotto cakes with smoked chicken

1.Place stock in medium saucepan; bring to the boil. Reduce heat; simmer, covered.

2.Meanwhile, heat butter and half the olive oil in medium saucepan; cook onion and garlic, stirring, until onion just softens. Add rice; stir rice to coat in onion mixture. Add wine; cook, stirring, until wine is almost evaporated. Stir in ½ cup simmering stock; cook, stirring, over low heat until liquid is absorbed. Continue adding stock, in ½-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 30 minutes or until rice is tender. Gently stir in cheese and basil; cool 20 minutes.

3.Divide risotto into four portions; using hands, shape portions into 1cm (½-inch) deep patty-shaped cakes. Cover; refrigerate 30 minutes.

4.Meanwhile, combine mustard and sour cream in small bowl.

5.Heat vegetable oil in large frying pan; cook risotto cakes, uncovered, until browned both sides and heated through.

6.Place each risotto cake on serving plate; top each with 8 rocket leaves, a quarter of the chicken then 2 teaspoons of the mustard mixture; drizzle with remaining olive oil.