Ingredients
- 180 g Berneri Vialone Nano Rice
- 500 g of milk
- 300 g of water
- 120 g of boiled chestnuts
- 30 g of butter
- salt to taste
Preparation
First, boil the chestnuts in plenty of salted water for about 30 minutes and once cooked, peel them, remove the skin and weigh 120 g.
Now pour the water, milk, chestnuts, bay leaf and a little salt into a saucepan and then bring to the boil. At this point remove the bay leaves then add the rice and cook for about 15 minutes. Once the rice is cooked, add the butter and season with salt to taste.
Your soup is ready to serve.
Enjoy your meal!
