Rice & Chestnuts

• 2 quarts milk
• 2 tablespoons butter
• 1 1/4 teaspoons kosher salt
• 1 pound frozen cooked chestnuts, defrosted and thinly sliced, or canned whole chestnuts, drained and sliced (see Sources, page 387)
• 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
• 1 cup finely shredded fontina from Valle dAosta (or Italian Fontal; see box, page 74)
• 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for the table
• A heavy-bottomed saucepan, 6-quart capacity, with a cover

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. Stir in the sliced chestnuts, and lower the heat to maintain a gentle simmer.
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. 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. Be prepared to serve immediately.
6. Turn off the heat, and stir in the cheeses until thoroughly amalgamated.
7. Spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

milk, butter, kosher salt, chestnuts, italian shortgrain rice, saucepan

Taken from www.epicurious.com/recipes/food/views/rice-chestnuts-372267 (may not work)