Instructions: Preheat oven to 375 degrees.

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

This recipe yields 4 servings.

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