The inspiration for this particular dish is definitely New York City during the holidays. Before we moved to the United States, my father, a native New Yorker, would tell me about the magical atmosphere of the city around this time of year. He would always remember the smell of chestnuts roasting on the sidewalks, and after I moved here it became my favorite sign that the holidays have arrived. Although this is my favorite way of making it, you can use balsamic vinegar instead of marsala wine for a tangy-er taste. You can also omit both for a softer taste. In that case, I would add 1/2 cup of white wine to the rice/onions/mushroom/chestnuts mixture before starting to add in my broth.

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