Risotto cakes with a creamy mushroom sauce and chicken livers

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the risotto cakes

  • 3 tbsp olive oil
  • 30g/1oz butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp finely chopped fresh thyme leaves
  • 1 bay leaf
  • 150g/5½oz Arborio rice
  • 125ml/4fl oz white wine
  • 1 litre/1¾ pints chicken stock
  • 60g/2¼oz Parmesan, grated
  • 50g/1¾oz plain flour

For the chicken livers

  • 10g/⅓oz butter
  • 3 chicken livers
  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 200g/7oz Paris brown or chestnut mushrooms, quartered
  • 100ml/3½fl oz double cream
  • splash soy sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp finely chopped fresh thyme leaves