(Released 2005)
Courtesy of Lynn Bain, Outdoor Food Journalist.

50g dried mushrooms 1 tblspn olive oil 1 tblspn butter 1 onion, finely chopped 1 clove garlic, crushed 1 1/4 cups arborio rice 2 cups peeled chestnuts 2 1/2 cups chicken stock 100g shaved parmesan

1. Soak the dried mushrooms in water for 30 minutes, then drain.
2. Heat the oil and butter in a heavy based pan over low heat and fry the onion and garlic for a few minutes until soft. Add the rice, drained mushrooms and peeled chestnuts.
3. Stir thoroughly making sure the rice is well coated with the oil and butter. Continue cooking for three minutes.
4. Heat the stock until it is just simmering. Add to the rice mixture a cup at a time, allowing each addition to be absorbed by the rice. Continue until all the stock is used. The rice should be cooked and creamy.
5. Add the shaved parmesan to the risotto.