Risotto With Smoked Mozzarella And Escarole

• 2 cups finely shredded escarole
• 2 tablespoons butter
• 13 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
• 13 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

1. Prepare the escarole and set it aside.
2. Heat the butter in a saucepan and add the onion.
3. Cook, stirring, until the onion is wilted.
4. Add the escarole and cook until it is wilted.
5. Add the rice and cook, stirring, about one minute.
6. Add the wine and cook, stirring, about two minutes, or until the wine is absorbed.
7. Add the simmering broth, salt and pepper and cook over moderately high heat, stirring often from the bottom, about eight minutes.
8. Add the mozzarella cheese and olive oil.
9. Cook one minute and stir in the Parmesan cheese.
10. Cook, stirring from the bottom, about three to five minutes.

escarole, butter, onion, rice, white wine, simmering fresh, salt, freshly ground pepper, mozzarella cheese, olive oil, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/2829 (may not work)