Method

• 1.
  Preheat oven to 180°C. 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.
• 2.
  Slice shiitakes, remove stalks from the Swiss browns, leave the oyster mushrooms whole and slice morels lengthways. Saute in 60g butter for 3 minutes, then set aside.
• 3.
  In a large saucepan, saute the eschallots 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 to 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 minutes). If rice is too dry, add more stock or water.
• 4.
  Stir in mushrooms, drained chestnuts, remaining butter, 75g parmesan, spinach, sea salt and black pepper. Set aside for 2 minutes.
• 5.
  Serve with remaining parmesan.