Olive Garden Risotto Milanese
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 59.14 ml olive oil
- 118.29 ml yellow onion, minced
- 354.88 ml arborio rice
- 118.29 ml white wine
- 1182.95 ml chicken broth or 1182.95 ml vegetable broth
- 2.46 ml saffron thread
- 29.58 ml butter
- 118.29 ml parmesan cheese
- salt & pepper, to taste
directions
- In a saucepan, heat oil until fragrant. Add onions and saffron and saute 3 minutes or until onions are soft. Keep broth warm in a separate pot. 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. Finished risotto should be creamy and rice is firm.
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