1 T olive oil
3 med onions
1 med head escarole, chopped (~5 c or ¾ lb)
8 c chicken stock
1 t salt
½ c Arborio rice
grated Parmesan cheese to taste
Heat the oil in a large soup pot over medium-high heat. Add onions and cook 15–20 minutes, until caramelized. Add garlic and cook another 5 minutes over low heat. Add chicken stock and bring to a boil. Add the salt, rice and escarole, and cook 15 minutes, until rice and escarole are tender. Serve hot with a sprinkling of Parmesan cheese in each bowl.