Olive Garden Risotto Milanese
"This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1⁄2 cup yellow onion, minced
- 1 1⁄2 cups arborio rice
- 1⁄2 cup white wine
- 5 cups chicken broth or 5 cups vegetable broth
- 1⁄2 teaspoon saffron thread
- 2 tablespoons butter
- 1⁄2 cup parmesan cheese
- salt & pepper, to taste
directions
- In a saucepan, heat oil until fragrant. Add onions and saffron and saute 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to the onions and stir for 2 minutes. Add white wine and let evaporate.
- Add the broth, about 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add until all of the broth has been used. Turn off heat.
- Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is the best risotto we have ever had! Easy to do, and with a subtle olive flavour from the oil, it is simply delicious!!
