olive garden risotto milanese

(1 rating)
Recipe by
Skip Davis
Morton, MS

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 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
  • 1/2 c
    parmesan cheese - grated
  • salt & freshly ground black pepper - to taste

How To Make olive garden risotto milanese

  • 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

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