Rice and Dried Chestnut Soup Recipe – Riso e Castagne
Rice and Dried Chestnut soup is a classic peasant dish from the Valle D’Aosta, which combines a little luxury — the rice — with chestnuts, which were a mainstay in the diet of the rural poor throughout the mountainous regions of Italy. The recipe will serve 4.
Prep Time: 8 hours, 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 pound (200 g) dried, shelled chestnuts
- 1 cup (200 g) short-grained rice, along the lines of Arborio
- 2 quarts (2 liters) milk
- A walnut-sized chunk of unsalted butter
- Salt
Preparation:
Soak the chestnuts in water overnight, then rub away any bits of the inner skins that have remained, and boil them until they begin to soften in lightly salted water.
Heat the milk, and add the partially boiled chestnuts. Continue simmering until they are almost ready (you’ll want them fork tender), then stir in the rice, and cook, stirring, until it is done too. Season with the butter, crumbled into bits.
A note: In the past this would have been a one-course dinner. The authors note that some people also add a little sugar and cinnamon to the milk.
Yield: 4 servings Rice and Dried Chestnut Soup.