RICE WITH CHESTNUT

Beginning of autumn, here's a recipe for traditional Piedmontese cuisine of the poor who rediscovers the aromas and flavors of autumn.

SERVES 4

Rice 300 gr
Chestnuts 400 g
Butter 50 gr
Milk 1 liter
Sale


PROCEDURE

Peel the chestnuts and place them in warm water to soften.
Remove the skins and bake the chestnuts in a pot with two gallons of salt water for about 2 hours.

Add rice and stir well with a wooden spoon. Halfway through cooking add the milk and butter. Bake for about 15 minutes until the rice becomes creamy and thick.



Other piedmontese tipical recipes with chicken on visitpiedmont.blogspot.com:
- BAROLO WINE RISOTTO
- PANISCIA