Ingredients

• 100 ml extra virgin olive oil
• 4 cloves of garlic finely chopped
• 200g Arborio rice
• 1lt vegetable stock
• 200 g mushrooms
• 200 g frozen peeled chestnuts
• 100g butter
• 100 g freshly grated parmesan cheese
• salt and black pepper

Method

1. Heat 40 ml oil in a heavy based pan and sauté the mushrooms with the garlic shaking the pan occasionally, for 2-3 minutes. Season well. Remove, keep aside.

2. Blanch chestnuts in boiling water for 5 minutes, or microwave covered for 3 minutes on high. Chop into quarters.

3. Heat the remaining olive oil, add the rice and cook for 2 minutes stirring constantly. When the grains of rice are transparent and well coated but not coloured add 1 cup vegetable stock and the chestnuts and cook slowly, stirring constantly, until the liquid has been absorbed by the rice, about 3 to 5 minutes. Add some more vegetable stock, continue the same process until the rice is cooked. It should have a little crunch (al dente).

4. Remove the pan from the heat and carefully stir in the mushrooms, the butter and parmesan to form a rich and creamy texture. Check the seasoning and serve.

This recipe is on our 400g pack and was given to us by Patrizia Simone from the wonderful restaurant Simones in Bright.