Adapted from Marcella Hazan
1 head escarole (3/4-1 lb)
2 TBL finely chopped yellow onion
¼ cup butter
Salt
3 ½ homemade meat broth or 1 cup canned chicken soup mixed with 2 ½ cups water
½ cup rice preferably Arborio
3 TBL fresh grated parmesan
- Detach escarole leaves discard any that are bruised and wash the rest in multiple waters until clean. Cut into ½ inch wide stripes
- In stockpot sauté onion in butter over medium heat until nicely browned. Add escarole and a light sprinkling of sale. Briefly sauté the escarole, stirring once to twice, add ½ cup of broth, cook over very low heat until escarole is tender (25-45 depending on freshness and tenderness)
- When escarole is tender add rest of broth raise heat and bring to a boil. Add rice and cover. Cook rice 15-20 minutes until firm to bite. Off heat mix in Parmasan cheese. Taste and correct for salt and enjoy.
