olive garden risotto milanese

Name: Olive Garden Risotto Milanese
Prep time: 5 min
Cook time: 1 h
Yield: 4
Ingredients: 1/4 cup(s) olive oil; 1/2 cup(s) yellow onion, finely chopped; 1-1/2 cup(s) arborio rice; 1/2 cup(s) white wine; 5 cup(s) chicken or vegetable broth; 1/2 teaspoon(s) saffron threads (optional); 2 tablespoon(s) butter; 1/2 cup(s) parmesan cheese - grated; - salt & freshly ground black pepper - to taste

(1 RATING)

123 Pinches 2 Photos

Skip Davis

Morton, MS

Updated on Oct 13, 2011

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

Rate

prep time 5 Min

cook time 1 Hr

method ---

yield 4 serving(s)

Ingredients

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

How To Make olive garden risotto milanese

Step 1

Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.

Step 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.
Step 3

Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately.
Step 4

NOTE: Finished risotto is creamy and rice is firm. Serves 4 Source: Olive Garden
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