Minestra di Castagna

1. 1

   Preheat oven to 375F.

2. 2

   Roast scored chestnuts 45 minutes.

3. 3

   Remove from oven and peel outer hull and the light-brown inner skin.

4. 4

   Chop the chestnuts roughly and place in a 6-quart saucepan.

5. 5

   Add milk and stock and bring to a boil.

6. 6

   Cover and cook just below boiling for 1 hour.

7. 7

   Uncover, add rice and cook for 25 minutes, or until rice is al dente.

8. 8

   Season with salt.

9. 9

   Stir in butter and chives and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.