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

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Instructions

1. Preheat oven to 375 degrees F.
2. 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 al dente. Season with salt. Stir in butter and chives and serve hot.