🌰 Rice and Chestnut Soup: Traditional Recipe from Valchiavenna
A humble and hearty dish that combines the sweetness of chestnuts with the creaminess of milk and cheese 🥣🧀
Introduction
The rice and chestnut soup is an ancient recipe from Valchiavenna, passed down through the centuries as a nourishing and warming dish, typical of the cold seasons.
Born from peasant cuisine, it combines simple yet rich ingredients: dried chestnuts, milk, rice, and dairy cheese, in a balance between sweet and salty that is truly surprising.
The slow cooking and the aroma of the chestnuts melting in the milk create a rustic and velvety soup, perfect to enjoy hot, perhaps by the fireplace 🔥🥄
📝 Ingredients (for 4 people)
- 150 g of dried chestnuts
- 0.5 l of whole milk
- 150 g of rice
- 30 g of butter
- 150 g of semi-fat dairy cheese
- Salt to taste
- Water to taste (for soaking and cooking)
👩🍳 Step-by-step Preparation
- The day before, soak the dried chestnuts in boiling water to soften them.
- The next day, drain them and transfer to a pot with:
- the milk,
- a bit of water,
- a knob of butter,
- and a pinch of salt.
- Cook over low heat for about 2 hours, until the chestnuts are soft.
- At this point, add the rice and bring to cook (about 15–18 minutes).
- Serve the soup hot, finishing with the cheese cut into thin slices that will melt in the dish.
🍽️ Tips
- For an even more rustic touch, you can use mountain cheese instead of dairy cheese.
- Accompany with dark bread or a slice of grilled polenta.
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
📚 Recipe taken from: “Once upon a time... the melonz – From tradition to innovation. 149 recipes to rediscover the knowledge and flavors of Valchiavenna”
