-Method-

Melt 40 gr. of butter over high heat, sauté the mushrooms and chestnuts, and afterwards put them aside.

Melt the remaining butter in a pot and sauté the onion.

Add rice and garlic and stir. Pour in wine and let it evaporate.

Add 200 ml stock and cook over medium heat, stirring until all liquids are absorbed.

Continue by adding stock in batches, in a manner similar as above, until no stock is left and the rice becomes as soft as it should be.

Add the chestnuts and mushrooms to the rice, season with salt and toss to combine.

Remove pot from the heat and add cream, freshly-ground pepper and graviera cheese to the mixture.

Toss until combined and serve.

Garnish with parsley and crushed chestnuts.