Peel the chestnuts and boil them in lightly salted water containing one bay leaf and a few cloves. When they are well cooked, take them off the stove and remove the inside skins. Put aside 15 of the nicest looking, whole chestnuts and rub the others through a sieve. Brown the very finely sliced spring onion in a little butter, and add the chestnut puree, the cream and the rice. Cook the risotto, using the hot stock.

Take a small frying pan and brown the crumbled sausage in the remaining butter for a few minutes. Add the whole chestnuts which were put aside, turn the heat down to its lowest setting and simmer for a short time. When the rice is ready, season it with the parmesan cheese, arrange it in a ring shape on a round serving dish, and put the sausage and whole chestnuts with their sauce in the middle.