250g wild or good flavourful mushrooms
50g unsalted butter
1 onion peeled and finely chopped
150g diced unsmoked streaky bacon
1 tbsp olive oil
sea salt and black pepper
200g cooked peeled chestnuts halved
300g risotto rice
150ml white wine
1.2 litres chicken stock
25g unsalted butter
100g freshly grated parmesan plus extra to scatter
handful chopped flat-leaf parsley
Preheat the oven to 400F/200C/180C fan/gas 6. Trim and clean the mushrooms and tear or slice them as necessary.
Melt 25g butter in a large cast-iron casserole over a medium heat and fry the onion and bacon for 8-10 minutes until lightly golden, stirring occasionally.
At the same time melt 25g butter with the olive oil in a large frying pan over a high heat and fry the mushrooms for a few minutes until lightly coloured, stirring frequently and seasoning them at the end. Add these to the onion and bacon.
Stir in the halved chestnuts and the rice and cook for a minute longer, then add the wine, stock and some black pepper. Bring to the boil, cover and cook in the oven for 20-25 minutes. Remove and leave to rest for 5-10 minutes until the juices are almost absorbed.