Ingredients
- * 1 large head escarole (1 1/4 pound)
* 3/4 cup Arborio rice
* 1/2 cup pine nuts
* 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
* 2 garlic cloves, finely chopped
* 1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
* 1/3 cup golden raisins
* 3 tablespoons chopped rinsed capers
* 1 large egg, lightly beaten
* 1 cup grated Parmigiano-Reggiano, divided
Description
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