First of all, clean the escarole by removing the torso and the damaged parts and washing everything well under running water, then cut them into pieces.
Brown the garlic in a saucepan with oil and chopped anchovies.
When the anchovies have more or less melted, add the escarole, cover with a lid and simmer for 15 minutes, so that they wilt.
Finally add also the desalted capers and the pitted and chopped olives.
Add the rice, cook for a couple of minutes, then cover with the hot broth and cook (it will take about 20 minutes), stirring occasionally and adding more broth when necessary.
At the end of cooking, season with salt and pepper and stir in butter and parmesan.
The escarole risotto is ready: serve flat, add a little fresh pepper and serve immediately.
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