Olive Garden Risotto Milanese

Skip Davis Recipe

By Skip Davis Grandpaskip

This recipe is time-consuming and must be watched closely for additions timing. BUT, well worth the effort !!

Source: Olive Garden


Recipe Rating:
 1 Rating
Serves:
4
Prep Time:
Cook Time:

Ingredients

1/4 c
olive oil
1/2 c
yellow onion, finely chopped
1-1/2 c
arborio rice
1/2 c
white wine
5 c
chicken or vegetable broth
1/2 tsp
saffron threads (optional)
2 Tbsp
butter
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1/2 c
parmesan cheese - grated
salt & freshly ground black pepper - to taste
Janet Tharpe

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Directions Step-By-Step

1
Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
2
Keep broth warm in a separate pot at medium-low heat.

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.
3
Add butter and Parmesan cheese. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley.

Serve immediately.
4
NOTE: Finished risotto is creamy and rice is firm.

Serves 4

Source: Olive Garden

About this Recipe

Course/Dish: Rice Sides
Collection: Restaurant Inspired
Other Tags: For Kids, Healthy