Prep 20 mins
Cook 20 mins
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
- Heat oil, add onions and cook 3 minutes or until onions are soft. Keep broth warm in a separate pot. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
- Add the broth, about 1 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed by the rice. Continue to add broth until rice is creamy and cooked al dente.
- Turn off heat. Add butter and Parmesan cheese. Stir to combine with rice/risotto. Transfer to large bowl. Garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm.