Warm the vegetable stock over a medium heat.

Into a sauté pan add the extra virgin olive oil and fry off the shallots until translucent. Add the garlic and stir.

Tumble in the Riso Gallo Carnaroli rice into the pan and toast it for one minute in the pan. Pour in the vermouth and cook it out over a medium heat for a minute or so.

Add the porcini to the pan, these can be chopped into smaller pieces if preferred. Drain the porcini water through a little muslin so that the muslin retains any grit or residue. Pour the porcini liquid into the pan for added flavour. Stir.

Scatter the sliced chestnut mushrooms into the pan and fry them off for a minute.

Add a ladle of stock into the rice and stir, once absorbed continue adding the stock until the risotto is wonderfully al dente. Season with salt and pepper as required. Spoon in the thyme leaves and marjoram. Stir well, remove the pan from the heat, and add 80g of the Parmigiano Reggiano. Combine fully and spoon the risotto mixture onto a baking tray to cool.

In the meantime, spoon the chestnut puree into a bowl and add the remaining Parmigiano Reggiano.

Taste and season the chestnut puree with a little salt and pepper. Roll small grape sized balls of the chestnut puree and set aside until required.

Take 3 bowls and add flour to one, whisked eggs to another and breadcrumbs to the third. You can season the breadcrumbs with a little salt and pepper.

Take a large tablespoon of the chilled risotto mixture and flatten it onto the palm of your hand. Place a ball of the chestnut puree onto your palm and cover with risotto to seal. You are looking to form small oranges. Repeat and use all the risotto.

Dip each arancini (rice ball) in flour then egg, and breadcrumbs. Repeat as required.

Deep fry the arancini for 7 minutes until beautifully golden.

We like to serve the arancini with a complimentary pesto of your choice for dipping.