Olive Garden Risotto Milanese

Skip Davis


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

Source: Olive Garden

★★★★★ 1 vote
5 Min
1 Hr


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
1/2 c
parmesan cheese - grated
salt & freshly ground black pepper - to taste


1Heat oil, onions and saffron. Cook 3 minutes or until onions are soft.
2Keep 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.
3Add butter and Parmesan cheese. Stir to combine with rice/risotto.

Transfer to large bowl and garnish with parsley.

Serve immediately.
4NOTE: Finished risotto is creamy and rice is firm.

Serves 4

Source: Olive Garden

About this Recipe

Course/Dish: Rice Sides
Other Tags: For Kids, Healthy