Chestnut and Parmesan Risotto

Peel and finely chop the garlic and shallot. Finely chop the chestnuts. Heat the oil in a large saucepan and sauté the garlic, shallots and rice until translucent. Deglaze with the wine and enough vegetable broth to barely cover the rice. Cook for about 15-20 minutes, stirring often, until the rice is al dente, adding more vegetable broth as needed. Remove from heat, stir in the chestnuts and thyme, cover and let stand for 5 minutes. Just before serving, season with salt and pepper and stir in the parmesan cheese and crème fraîche. Spoon onto warmed plates, garnish with fresh parsley and top with additional parmesan cheese, if desired.