Minestra di Castagna

Directions

1. 1
   Preheat oven to 375F.
2. 2
   Roast scored chestnuts 45 minutes.
3. 3
   Remove from oven and peel outer hull and the light-brown inner skin.
4. 4
   Chop the chestnuts roughly and place in a 6-quart saucepan.
5. 5
   Add milk and stock and bring to a boil.
6. 6
   Cover and cook just below boiling for 1 hour.
7. 7
   Uncover, add rice and cook for 25 minutes, or until rice is al dente.
8. 8
   Season with salt.
9. 9
   Stir in butter and chives and serve hot.