Risotto with Escarole and Parmesan

Posted by: Sue Freeman 08-17-99 7:32 PM

Risotto with Escarole and Parmesan
Source: Doug Cooper

5 1/2 cups chicken stock
3 cups escarole; lightly steamed
2 tablespoons butter
2 tablespoons oil
1/4 cup onion; finely chopped
1 1/2 cups Risotto or Arborio Rice
1/2 cup white wine
1/2 cup Parmesan cheese
1/4 cup butter
1/4 cup heavy cream
Salt and pepper to taste

Heat chicken stock over stove and keep at a simmer, maintaining a steady and constant heat.

Boil water in another pan and put in escarole and Cook for 3 minutes until just wilted. Remove and run under cold water. Drain escarole and place on paper towels to completely drain all water. Chop escarole and set aside.

In a medium sized stock pot; over a moderately hot heat; saute onion in oil and butter. As soon as onion is tender add in rice and saute for 2 minutes stirring constantly so it doesn't brown or burn. Add wine and stir until hot again. Add enough hot stock to just cover risotto. Stir it occasionally and as it absorbs stock add more to just cover. Continue adding stock until rice has tripled in size and is no longer raw or hard, about 20 minutes. Rice should still have a little bite to it.

After 20 minutes; add butter, salt and pepper, Parmesan cheese and continue cooking until well mixed. Be careful it doesn't get too dry or it gets gummy Add escarole; stir and serve.

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