Olive Garden Risotto Milanese

Recipe Rating:
 1 Rating
Serves: 4
Prep Time:
Cook Time:


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

The Cook

Skip Davis Recipe
Cooked to Perfection
Florence, MS (pop. 4,141)
Member Since Aug 2011
Skip's notes for this recipe:
This recipe is time-consuming and must be watched closely for additions timing. BUT, well worth the effort !!

Source: Olive Garden
Make it Your Way...

Personalize This


Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
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.
Add butter and Parmesan cheese. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley.

Serve immediately.
NOTE: Finished risotto is creamy and rice is firm.

Serves 4

Source: Olive Garden


Showing OLDEST First
(Switch to Newest First)
user Vanessa "Nikita" Milare Kitkat777 - Oct 14, 2011
Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
Everything Cooking made Easy
Kitchen Mishaps & Bloopers: LOL
Preferred Products Past and Present
Stories to Ponder
user Karla Everett Karla59 - Dec 1, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
Rice is Nice Group

Gift Membership