The best recipe for Mushroom and Chestnut Risotto | How about Portugal?

One more for the series 'foods that embrace from the inside,' this risotto has become one of the dishes we make most often at home.
Ingredients:
🔸 A dozen chestnuts
🔸 Half a dozen mushrooms
🔸 1 vegetable broth cube
🔸 Olive oil and garlic
🔸 1 small onion
🔸 2 tablespoons of butter
🔸 Half a cup of risotto rice
🔸 Olive oil and salt
🔸 Optional Parmesan cheese
Preparation:
The first step is to cook the chestnuts. To do this, make a large cut in each chestnut and let them soak in water with a little salt for about 20 minutes.
After soaking, drain the water and wrap the chestnuts in paper towels, then microwave for about 4 minutes. Before opening the chestnuts, place a kitchen towel on top and let them steam for a little while until they cool down a bit. The shells should come off easily.
*For those in Brazil, these are what we know as 'castanha portuguesa.'
While preparing the chestnuts, slice the mushrooms and fry them in olive oil and garlic. Add 1 tablespoon of butter (I used a homemade garlic seasoning, which I'll share the recipe for soon).
Heat 1.5 liters of water and dissolve the vegetable broth cube.
After peeling the chestnuts, combine them with the mushrooms and sauté a little more to blend the chestnut flavor with the garlic and butter.
In another pot, sauté the chopped onion until translucent and add the rice. Gradually add the vegetable broth, stirring constantly, until the rice is cooked and creamy.
Add the mushrooms and chestnuts to the rice and add another spoon of butter. If you like, you can add grated Parmesan and stir, or use Parmesan for garnish.
Serve immediately, to enjoy it warm and creamy. 🥰🌰🧀
I can't say anything more about this recipe, just savor it 😋☺️
Make this delicious dish for your family and come back here to tell me if it was a hit there too!
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