Risotto of Local-Shot Partridge with Braised Chestnuts, Black Trumpet Mushrooms, Wilted Curly Kale and White Truffle Oil

This is a good way to use birds which are not good enough to roast as a whole and serve at the table. Using the breasts only for this dish is perfect, if it has been badly shot or bruised. Use the bones to make a good stock, the chestnuts add texture and the vibrant colours of the black trumpet mushrooms and the bright green of the curly kale makes it a great autumnal comfort food. It works nearly as well with pheasant and/or savoy cabbage, and can be served as a starter or main course.