The recipe for this unusual Escarole and Smoked Mozzarella Risotto is my enhancement of a recipe that was published in the New York Times many years ago. It’s a delicious vegetable risotto.
Mince the onion, shallot, and the white and pale green parts of the scallions, and peel a garlic clove.
Onion, shallots, scallions.
Snip the dark green stems of the scallions in small pieces and reserve.
Wash the escarole in several changes of water, making sure that all the sand is removed. Finely shred the escarole with a sharp knife.
Shred the escarole.
Bring a large kettle of salted water to a boil, and blanch the escarole for about 3 minutes, until wilted slightly.
Blanch the escarole.
Drain the escarole in a colander and refresh with cold water. Take handsful of the cooked escarole and squeeze out as much water as possible.
Squeeze water out of the escarole.
Then separate the escarole so that it’s not all in a clump. Salt and pepper it to taste.
Finely dice the smoked mozzarella, and set aside.
Dice the smoked mozzarella.
Bring the chicken stock, the bay leaf, and the thyme sprigs to the simmer in a pot, and keep it at a very low simmer. Swanson’s Organic is my preferred chicken stock. The organic version seems to be much more flavorful than the general version.
Chicken broth.
In a heavy Dutch oven, heat the 1⁄4 cup of olive oil. Cook the onion, shallot, and chopped whites of scallion, over medium heat for about 7-8 minutes without browning, stirring frequently. Add the garlic after 5 minutes.
Cook the onions, shallot, scallions, and garlic.
If at any point the garlic clove begins to brown, discard it. You want only a slight flavor of garlic, and burnt garlic is a most unpleasant taste.
Add the rice to the pot, stirring for about 1-2 minutes, until the rice is coated with oil and is beginning to turn translucent. Pour in the wine, and cook until it is evaporated. Add 1⁄2 cup of the simmering stock as well as salt and pepper to taste.
Toast the rice.
Cook, stirring constantly, until the stock is evaporated. Then continue to add 1⁄2 cup of stock, stirring until it is absorbed before adding another 1⁄2 cup. If the rice is sticking to the bottom of the pan, immediately add another 1⁄2 cup of stock. Continue adding stock until you have only 1⁄2 cup of stock left. Discard the garlic clove. Stir in the escarole and snipped scallion stems.
Add the escarole.
By now, after 20-25 minutes of the cooking, the rice should be tender. Add the diced mozzarella, stirring until it is just melted.
Add the smoked mozzarella.
If you cook it too long the cheese will become stringy.
Melt the smoked mozzarella.
Add the final 1⁄2 cup of stock, and remove from the heat. I add this extra last-minute broth because I prefer my risotto moist and creamy. If the 1/2 cup of stock is insufficient, you can add a little water.
Off the heat, add in the 2 extra tablespoons of butter and olive oil, and stir in the Parmigiano. Taste for seasoning.
Add butter and olive oil.
Serve the Escarole and Smoked Mozzarella Risotto immediately, topping each serving with additional Parmigiano.
Risottos don’t really reheat well, but if you must, the best method is to add some extra chicken stock or water, and heat it in a pot over boiling water.
