Preparation of chestnut stock:

• Place the cooked chestnuts and water in a pan and simmer over a medium heat for 45 minutes.
• Strain the stock through a fine sieve and heat for the risotto.

Preparation of liver cream:

• Halve the onion, cut into thin strips and brown in half the butter. Add the aromatics and tomato puree and sauté until the onions are soft.
• Flour the pieces of liver and sauté with the remaining butter together with the sage leaves, deglaze with a strong dash of Marsala and add to the onions. Pour in the veal stock and simmer over a low heat for 3 hours. Strain through a fine sieve and reduce over a high heat to one-eighth of a liter, thicken with 1 teaspoon of cornflour mixed in a little water, season with salt and round off with a pinch of sugar.

Preparation of cocoa spray:

• Bring the water and cocoa powder to the boil, stirring constantly, and pour through a very fine sieve. Overcool and pour into a bottle with a spray pump.

Preparation of risotto:

• Melt a tablespoon of butter in a sauté pan and lightly "toast" the rice with a pinch of salt. Deglaze with a strong dash of white wine; allow the alcohol to evaporate. Gradually pour in the hot chestnut stock, stirring constantly; allow to boil down again and again and (only) then pour in more.
• As soon as the rice grains are cooked, after about 20 minutes but still with a slight bite to them, stir in the diced chestnuts, remove the pan from the heat and stir in the grated Parmesan and butter. Cover and leave to stand for a further 2 minutes.
• Serve the risotto in a deep dish, pour over the liver cream and finish with the cocoa spray.