RISOTTO WITH CHESTNUT

Beginning of autumn, here's a recipe for traditional Piedmontese cuisine of the poor who rediscovers the aromas and flavors of autumn.

SERVES 4

Rice 300 gr
Chestnuts 400 g
Butter 50 gr
Milk 1 liter
Sale


PROCEDURE

Peel the chestnuts and place them in warm water to soften.
Remove the skins and bake the chestnuts in a pot with two gallons of salt water for about 2 hours.

Add rice and stir well with a wooden spoon. Halfway through cooking add the milk and butter. Bake for about 15 minutes until the rice becomes creamy and thick.



Other recipes of rice on http://italy-piedmont.blogspot.com/ :
- BAROLO WINE RISOTTO
- PANISCIA
- PANISSA


秋天的开始，这里有一个传统的穷人皮埃蒙特美食菜谱谁重新发现秋天的香气和口味。

4人份

大米300克
栗子400克
黄油50克
牛奶1升
销售


程序

栗子去皮，把他们在温水中软化。
取下皮肤和烤在与两加仑的水，盐约2小时，锅里的栗子。

新增大米和用木勺搅拌好。通过烹饪中途加入牛奶和黄油。烤约15分钟，直到米饭变成奶油和厚。