Preheat the oven to 200°C/180°C fan/Gas Mark 6.
Melt half of the butter in an ovenproof pan or casserole dish and gently sauté the leek until softened. Add the rice and stir around until it is well coated in the butter, before adding the white wine. Cook until half of the wine has been absorbed. Add the hot stock to the rice, stir briefly and cover with a tight fitting lid or tin foil and bake 18 minutes.
Melt the remaining 25g butter in a large frying pan and when bubbling, add the chestnuts. Fry until golden. Remove the risotto from the oven, stir in the cheese, ¾ chestnuts, parsley and a good twist of black pepper, and leave to sit for 5 minutes before serving with the remaining chestnuts scattered over the top.
See more Bonfire recipes