Minestra di castagna

1 Servings

Ingredients

Quantity Ingredient
¾ pounds Chestnuts, each scored With An X Across The Point
2 cups Milk
3 cups Chicken stock
½ cup Italian rice Vialone Nano
Salt
2 tablespoons Unsalted butter
1 bunch Chives, finely sliced

Directions

Preheat oven to 375 degrees 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 6quart 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.

Yield: 4 servings

Recipe by: Molto Mario MB5743 Posted to MC-Recipe Digest V1 #605 by Sue <suechef@...> on May 11, 1997

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