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Ingredients

• 1/2 c. chestnuts, dry
• 3 whl arbol chiles, or possibly other dry warm chili
• 3 Tbsp. extra virgin olive oil, extra virgin
• 1 lrg yellow onion, diced
• 1 med red bell pepper, diced
• 1 med green bell pepper, diced
• 5 lrg garlic clove, chopped
• 1 1/2 c. arborio rice
• 3 lrg plum tomatoes, peeled and minced and seeded
• 2 tsp fennel seed
• 1 tsp oregano, dry
• 1 tsp basil, dry
• 1 tsp salt
• 1 tsp pepper, black
• 3 c. vegetable stock
• 1 c. water
• 1/4 c. red wine
• 1 tsp saffron threads
• 14 ounce artichoke hearts, liquid removed and minced
• 1 c. olives, without pimiento
• 1 c. peas
•     parsley, minced
•     lemon zest, for garnish

Description

Cover The Chestnuts With Hot Water And Soak At Least One Hour, Then Drain And Chop. In A Large Skillet Over Medium High Heat, Toast The Whole Arbol Chiles 1 To 2 Min, Turning Often…

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