Risotto Stuffed Escarole

Preheat oven to 425 degrees.

Cut escarole into quarters legnthwise, making sure to leave the escarole attached at the base to keep the escarole from falling apart.

Bring a large pot of water to a boil. When boiling, add the escarole quarters and cook until soft, about 7-8 minutes. Drain and cool.

Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the garlic and cook until it begins to toast, about 3 minutes. Add the roasted peppers, raisins, and pignoli and continue to cook for 3-4 minutes more. Your Text Here Remove pan from the heat and stir in the rice. Allow the mix to cool.

Stir in the beaten egg and half of the grated cheese. Season with salt and pepper.

Cut off and discard the base of the escarole. Gentle spread the leaves of the escarole and place one quarter of the cooked mixture in each quarter of the escarole. Roll the escarole and place seam side down in a shallow baking dish.

Drizzle remaining olive oil over escarole on baking sheet. Sprinkle remaining cheese and bread crumbs on top. Cover baking sheet with foil and bake in oven for 15-20 minutes.

Remove foil and turn on broiler, toasting cheese and bread crumbs. When toasted, serve immediately.