Adapted from Marcella Hazan

1 head escarole (3/4-1 lb)

2 TBL finely chopped yellow onion

¼ cup butter


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


  1. Detach escarole leaves discard any that are bruised and wash the rest in multiple waters until clean. Cut into ½ inch wide stripes
  2. 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)
  3. 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.