Olive Garden Risotto Milanese
|Categories:||Rice Sides, For Kids, Healthy|
|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)|
|1/2 c||parmesan cheese - grated|
|salt & freshly ground black pepper - to taste|
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DirectionsHeat oil, onions and saffron. Cook 3 minutes or until onions are soft.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.Add butter and Parmesan cheese. Stir to combine with rice/risotto.
Transfer to large bowl and garnish with parsley.
Serve immediately.NOTE: Finished risotto is creamy and rice is firm.
Source: Olive Garden