Rice & Chestnuts

Directions

1. 1
   Put the milk, 2 cups water, butter, and salt in the saucepan, set it over medium-high heat, and bring to a boil, stirring occasionally.
2. 2
   Stir in the sliced chestnuts, and lower the heat to maintain a gentle simmer.
3. 3
   Cover the pot, and cook about 25 minutes, until the chestnuts are very tender and fall apart when pressed against the side of the pan.
4. 4
   Stir in the rice, return to a gentle simmer, cover the pot, and cook, stirring often, until most of the liquid is absorbed and the rice is al dente, another 15 to 20 minutes.
5. 5
   Be prepared to serve immediately.
6. 6
   Turn off the heat, and stir in the cheeses until thoroughly amalgamated.
7. 7
   Spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.