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
To make the risotto cakes, heat 1 tablespoon of the oil and the butter in a sauté pan and fry the onion and garlic for 8 minutes. Add the thyme and bay and cook for a further 2 minutes.
Increase the heat and add the rice. Cook for 2 minutes, then add the wine and cok until the volume of liquid has reduced by half. Gradually add the warm stock, stirring constantly for 15–20 minutes, until all the stock is absorbed. Stir in the Parmesan and remove from the heat.
Pour the risotto into a baking tray and place in the fridge to cool.
Once cool, shape into patties and dust in the flour.
Heat the remaining oil in a frying pan and fry gently for 5 minutes on each side, until golden-brown and crisp.
Meanwhile, to make the chicken livers, heat the butter in a frying pan until foaming, then add the chicken livers. Cook for 2 minutes on each side, until just cooked through. Remove from the pan to rest, then thinly slice.
Add the shallot and garlic to the pan and fry for 5 minutes, then add the mushrooms and cook for 10 minutes. Add the cream and cook until the volume has reduced by half, followed by the soy and vinegar. Finish with the parsley, thyme and sliced livers and serve the risotto cakes alongside.
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