Ingredients

• 350 g milk
• 150 g Carnaroli rice
• 100 g boiled chestnuts
• 25 g butter
• salt

For the recipe of rice, milk and chestnut soup, boil 600 g of water with half of the chestnuts and a pinch of salt in a saucepan. Add the rice and after 7-8 minutes
milk and butter. Finish cooking the rice, then complete the soup with the remaining chestnuts and serve. To know If you use fresh chestnuts, peel them and soften them in warm water, so as to be able to remove even the second skin. Then boil them in 2 liters of salted water, leaving them to cook over a medium heat for hours and 30 minutes. Add the rice to the end, cook for 7-8 minutes, then finish cooking with milk and butter.

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