Best Olive Garden Risotto Milanese Recipes

OLIVE GARDEN HERBED RISOTTO

Olive Garden Herbed Risotto image

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

Provided by Member 610488

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 574.7, Fat 25, SaturatedFat 8.3, Cholesterol 26.3, Sodium 1179, Carbohydrate 63.9, Fiber 2.6, Sugar 2.1, Protein 16.2

OLIVE GARDEN RISOTTO MILANESE

Olive Garden Risotto Milanese image

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

Provided by Skip Davis

Categories Rice Sides

Time 1h5m

Number Of Ingredients 9

Ingredients

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

Steps:

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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