Olive Garden Herbed Risotto

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 1⁄2 cup yellow onion, finely chopped
• 1 1⁄2 cups arborio rice
• 1⁄2 cup white wine
• 5  cups chicken broth or 5  cups vegetable broth
• 2  tablespoons butter
• 1⁄2 cup parmesan cheese
•  salt and black pepper, to taste
• 1  tablespoon fresh parsley, chopped or 1  teaspoon dried parsley
• 1  tablespoon fresh oregano, chopped or 1  teaspoon dry oregano
• 1  tablespoon fresh basil, chopped or 1  teaspoon dry basil
•  salt and black pepper, to taste
•  fresh parsley, chopped (garnish)

Directions

1. Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate.
2. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness.
3. Turn off heat, add butter, Parmesan cheese and all herbs. 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.