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sweet chestnut risotto

Ingredients

Preheat the oven to 220C.
Cut the sweet chestnuts x-wise and roast in the oven for approx. 20 minutes, until the peel pops and is brown. Remove the chestnuts form the oven, leave to cool a bit, peel, and halve (you can use canned chestnuts instead).
Immerse the tomatoes in boiling water, then in cold water, peel, cut into quarters, remove the seeds, then cut into small cubes (you can use canned tomato cubes instead).
Peel the onion and cut into small cubes. Peel the garlic, then press it using a garlic press.
Heat the olive oil in a pot, fry the onions until glassy, then add the garlic and laurel leaves.
Add the rice and fry until glassy, then add the wine and simmer until most of the alcohol has evaporated. Add some chicken stock and stir until the rice had soaked it up. Keep adding chicken stock and leave to simmer while stirring regularly, until the rice is soft (this will take approx. 30 minutes).
For the last 5 minutes, add the chestnuts and tomato cubes. Then add the pecorino cheese, saffron, and butter and season to taste with salt and pepper.