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

The Trick Of Leaving The Base Attached To The Quartered Escarole Is One We Learned From Lidia Bastianich, And It Makes The Whole Process Far Less...

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