Adapted from The Classic Italian Cookbook by Marcella Hazan
4 servings
1 head escarole
2 Tblsp. finely chopped onion
1/4 cup butter
salt
3 1/2 cups homemade meat broth or 1 cup chicken broth mixed with 2 1/2 cups of water.
1/2 cup rice preferably Arborio
3 Tblsp. Parmesan cheese
1. Detach all escarole leaves from head and discard any that are damaged. Wash well and cut into 1/2 inch ribbons.
2. In stockpot sauté chopped onions in butter over medium heat until nicely browned. Add Escarole and a light sprinkling of salt. Briefly sauté and then add 1/2 cup of broth and cook over very low heat until the escarole is tender 25 to 45 minutes depending on the escarole.
3, When the escarole is tender add the rest of the broth, raise heat slightly and cover. When the broth comes to a boil add rice and cover. Cook 15-20 minutes, stirring occasionally, until rice is al dente. Off heat add Parmesan, check seasonings and serve.
If you want to make ahead stop before the rice is added, bring the liquid to boil and add the rice cooking until tender.
