Olive Garden Risotto Milanese
Indulge in the luxurious flavors of Olive Garden Risotto Milanese, an Italian classic that's both creamy and aromatic. This decadent dish features tender Arborio rice simmered in a saffron-infused chicken stock, creating its signature golden hue and delicate fragrance. A splash of dry white wine enhances the depth of flavor, while a blend of Parmigiano-Reggiano cheese and butter delivers an irresistibly rich and velvety texture. Perfectly seasoned with hints of onion, salt, and black pepper, this risotto pairs beautifully with your favorite protein or can be savored as a standout entrée. Ready in just 40 minutes, this easy-to-follow recipe transforms simple pantry staples into a gourmet dining experience, ideal for impressing guests or elevating weeknight meals.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken stock
- 0.5 cups Dry white wine
- 0.5 teaspoons Saffron threads
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely diced
- 0.75 cups Parmigiano-Reggiano cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
In a medium saucepan, heat the chicken stock over low heat and keep it warm. Add the saffron threads to the stock and stir to allow the flavors to infuse.
In a large, heavy-bottomed pan or skillet, heat the olive oil and 2 tablespoons of the butter over medium heat.
Add the finely diced onion to the pan and sauté until soft and translucent, about 5 minutes.
Stir in the Arborio rice, ensuring each grain is coated in the butter and oil, and toast for 2-3 minutes until slightly fragrant.
Pour in the white wine and stir continuously until the liquid is mostly absorbed by the rice.
Begin adding the warmed chicken stock one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Repeat this process for about 20 minutes until the rice is tender with a slight bite (al dente) and the risotto has a creamy consistency.
Stir in the remaining 1 tablespoon of butter and the grated Parmigiano-Reggiano cheese until melted and combined.
Season with salt and pepper to taste, adjusting as needed.
Serve the risotto hot, garnished with fresh parsley if using. Enjoy immediately for best results.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 6040 mg | 263% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.7 g | ||
| Protein | 145.5 g | 291% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2342 mg | 180% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
