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.

Ingredients

  • 2 cups finely shredded escarole
  • 2 tablespoons butter
  • cup finely chopped onion
  • 1 pound Arborio rice, available in specialty food shops, 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
  • pound smoked mozzarella cheese, cut into small cubes, about 1 1/2 cups
  • ¼ cup olive oil
  • ¼ cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      828 calories; 33 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 29 grams protein; 56 milligrams cholesterol; 1934 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four to six servings

Preparation

  1. Prepare the escarole and set it aside.
  2. 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.
  3. 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.

About 30 minutes

Dining and Cooking