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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Spread pine nuts, hazelnuts, almonds, cashews, and walnuts onto a baking sheet.
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3
Bake in the preheated oven, stirring occasionally, until nuts are roasted and fragrant, 5 to 10 minutes.
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4
Remove nuts from oven and cool slightly.
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5
Crush nuts using a rolling pin.
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6
Boil chestnuts in a pot of water until tender, about 10 minutes.
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7
Drain and finely chop.
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8
Heat olive oil in a large skillet over medium-high heat; saute onions and garlic until onions are tender and garlic is lightly browned, about 5 minutes.
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9
Remove garlic and stir parsley, salt, and pepper into onion; add mushrooms.
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10
Reduce heat to low and continue cooking until mushrooms are softened, 5 to 10 minutes.
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11
Remove skillet from heat.
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12
Heat butter in a separate large skillet over medium-high heat; saute rice until toasted and fragrant, about 2 minutes.
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13
Stir wine and vegetable stock, 1 cup at a time, into rice, allowing stock to evaporate before each addition until rice is tender and all the liquid has been absorbed, 15 to 20 minutes.
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14
Stir mushroom mixture, roasted nuts, and boiled chestnuts into rice mixture and remove from heat.
