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ITALIAN: MINESTRA DI CASTAGNA




Source of Recipe


Mario Batali


List of Ingredients




3/4 pound chestnuts, each scored with an AX@ across the point
2 cups milk
3 cups chicken stock/broth
1/2 cup Italian rice Vialone Nano
Salt
2 tbsp unsalted butter
1 bunch chives, finely sliced

Recipe



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 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.