SERVES 4 | 10 MIN PREP TIME | 35 MINS TO COOK
20 fresh chestnuts
1.5L (6 cup) chicken stock
8 dried mushrooms (soaked in 3 changes of water for 1 hour)
140g unsalted butter
5 shallots, finely diced
2 garlic cloves, finely chopped
300g arborio rice
120g parmesan cheese, grated
1 bunch of spinach, trimmed
Preheat oven to 180C. Make a small cross incision in the top of each chestnut. Place on a baking tray in oven for 8-10 minutes. While warm, peel hard outer shell off chestnuts. If too difficult to peel, return to oven for a few minutes. Poach chestnuts in 500ml (2 cups) of simmering stock for 10-15 minutes to soften.
Slice the mushroom length ways
Saute in 60g butter for 3 minutes, then set aside
In a large saucepan, saute the shallots and garlic in 40g butter (don’t allow to colour). Add rice and stir well. In a separate pan, bring remaining stock to a simmer, then add rice a ladleful at a time, stirring constantly (make sure all liquid is absorbed before adding next ladleful), until rice absorbs all stock (about 20 mins). If rice is too dry, add more stock or water.
Stir in mushrooms, drained chestnuts, remaining butter, 75g parmesan, spinach, sea salt and black pepper. Set aside for 2 minutes.
Serve with remaining parmesan
YOU CAN FIND ALL INGREDIENTS AT MERCATO