Brussel Sprout and Chestnut Risotto

Came across this on the weekend and it sounds fabulous. Recipe follows.

500g carnaroli risotto rice enough water to cover the rice, seasoned with garlic cloves, sprigs of thyme and bay leaves 500g brussels sprouts (plus about 40 nice leaves, blanched, for garnish) butter, for cooking chicken stock or vegetable stock chestnut purée, to taste mascarpone cheese, 4 tbs or to taste grated parmesan, 6tbs or to taste 250g wild mushrooms, cleaned 2 shallots, diced 1 clove garlic, chopped 250g roasted chestnuts, removed from their shells and chopped

Blanch the rice for 7 minutes in the seasoned water. Chill on a tray in the fridge until needed.

Chiffonade (cut into strips) the sprouts finely and sweat them down in butter until soft.

Put the rice in a pan and add a little stock and cook, adding more stock as needed, plus a little chestnut purée to thicken.

After about 20 minutes, when the rice is almost cooked, add the mascarpone, grated parmesan and a little butter to taste, then finish with the sautéed brussels sprouts, and the chestnuts. In another pan, sauté the wild mushrooms with the shallots and garlic, adding the leaves – this sits on top of the risotto.