- 300 gr. of dried chestnuts
- 100 gr. of rice
- 800 ml. of milk
- 60 gr. of butter
- Salt to taste.
- Bay leaves to taste
Leave the chestnuts to soak overnight in warm water. When it is time to prepare them, drain them, remove the remaining skin and put them in a covered saucepan with cold water. Turn on the heat, lightly salt them and boil for about 10 minutes, take them off the heat and drain.
Meanwhile, in another saucepan, bring the milk to the boil along with a few ladles of water. Then dip the chestnuts and a few bay leaves into the milk. Cover and cook over low heat. Once the chestnuts are soft, add the rice, add salt and continue cooking for another 10 minutes, depending on the cooking times of the chosen rice. A few minutes before turning off the heat, whisk everything with the butter. The chestnut soup must be thick, almost creamy.
If you want, it is possible to enrich the soup with other ingredients such as potatoes, leeks, carrots. For an even more intense flavour, you can garnish with diced Fontina DOP cheese.