olive garden risotto milanese
(1 rating)
This recipe is time-consuming and must be watched closely for additions timing. BUT, well worth the effort !! Source: Olive Garden
►
(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
1 Hr
Ingredients For olive garden risotto milanese
-
1/4 colive oil
-
1/2 cyellow onion, finely chopped
-
1-1/2 carborio rice
-
1/2 cwhite wine
-
5 cchicken or vegetable broth
-
1/2 tspsaffron threads (optional)
-
2 Tbspbutter
-
1/2 cparmesan cheese - grated
-
salt & freshly ground black pepper - to taste
How To Make olive garden risotto milanese
-
1Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
-
2Keep 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.
-
3Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.
-
4NOTE: Finished risotto is creamy and rice is firm. Serves 4 Source: Olive Garden
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT