RISOTTO WITH SMOKED MOZZARELLA AND ESCAROLE

Risotto With Smoked Mozzarella and Escarole image

Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook. It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.

Provided by Craig Claiborne And Pierre Franey

Categories dinner, weekday, times classics, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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Ingredients

2 cups finely shredded escarole
2 tablespoons butter
1/3 cup finely chopped onion
1 pound Arborio rice, available in specialty food shops, about 2 1/3 cups
1/2 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 1 1/2 cups
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese

Steps:

Prepare the escarole and set it aside.
Heat the 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 minutes. Add the mozzarella cheese and olive oil. Cook one minute and stir in the Parmesan cheese. Cook, stirring from the bottom, about three to five minutes.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 18 grams, Carbohydrate 65 grams, Fat 32 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 12 grams, Sodium 906 milligrams, Sugar 1 gram, TransFat 0 grams