Rice & Chestnuts

1. 1

   Put the milk, 2 cups water, butter, and salt in the saucepan, set it over medium-high heat, and bring to a boil, stirring occasionally.

2. 2

   Stir in the sliced chestnuts, and lower the heat to maintain a gentle simmer.

3. 3

   Cover the pot, and cook about 25 minutes, until the chestnuts are very tender and fall apart when pressed against the side of the pan.

4. 4

   Stir in the rice, return to a gentle simmer, cover the pot, and cook, stirring often, until most of the liquid is absorbed and the rice is al dente, another 15 to 20 minutes.

5. 5

   Be prepared to serve immediately.

6. 6

   Turn off the heat, and stir in the cheeses until thoroughly amalgamated.

7. 7

   Spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.