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


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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

How to Make Olive Garden Risotto Milanese


  • 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

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About Olive Garden Risotto Milanese

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

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