Chestnut soup and rice (2)
Instructions
Cook for two and a half hours the chestnuts in salted water, stirring occasionally.
Add the rice and bring it halfway through the cooking, stirring often, pour the milk, add the butter.
To finish cooking the rice mixing all often.
When cooked the soup should be thick and creamy.
Ingredients and dosing for 4 persons
- 300 g of dried chestnuts held 24-hour bath drain and clean
- 230 g of vialone
- 70 cl of milk
- 40 g of butter
- Salt