Minestra di Castagna

Yield:
4 servings
Level:
Easy
Ingredients
  • 3/4 pound chestnuts, each scored with an AX@ across the point
  • 2 cups milk
  • 3 cups chicken stock
  • 1/2 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 Aal dente@. Season with salt. Stir in butter and chives and serve hot.


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    Minestra

    Recipe courtesy of Rachael Ray