Minestra di Castagna

Time

Yield

4 servings

Ingredients

Ingredients

3/4 lb. chestnuts, each scored with an X across the point
2 cups milk
3 cups chicken stock
1/2 cup Italian rice Vialone Nano
Salt, to taste
2 tbsp. unsalted butter
1 bunch chives, finely sliced

Instructions

Preheat oven to 375°F. Roast scored chestnuts 45 minutes. Remove from oven and peel outer hull and the light-brown inner skin. Chop the chestnuts roughly and place in a 6-quart saucepan. Add milk and stock and bring to a boil. Cover and cook just below boiling for 1 hour. Uncover, add rice and cook for 25 minutes, or until rice is al dente. Season with salt. Stir in butter and chives and serve hot.

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