Risotto with Smoked Mozzarella and Escarole Craig Claiborne and Pierre Franey Yield: 4 to 6 servings 2 cups finely shredded escarole 2 Tbsp. butter ½ cup finely chopped onion 1 pound Arborio rice, about 2 1/3 cups ½ cup dry white wine 4 cups simmering fresh or canned chicken or vegetable broth Salt to taste, if desired Freshly ground pepper to taste 1/3 pound smoked mozzarella cheese, cut into small cubes, about 1½ cups ¼ cup freshly grated Parmesan cheese Prepare the escarole and set it aside. Heat the remaining butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the escarole and cook until it is wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed. Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutees. Add the mmozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

Home

Table of Contents

Pasta Index

Vegetable Index