Ossobuco with risotto alla Milanese

A super-classic dish as prepared by Chef Matteo Giudici. We pair this with a Roero Riserva Panera Alta 2018 Bric Castelvej.

Ingredients for 4 people:

For the risotto: 280g carnaroli rice, 100g butter, 1 white onion around 40g, 60g grated Parmigiano Reggiano, around 2 liters of beef broth, 1 glass dry white wine, 30g bone marrow, 40 saffron pistils and salt as desired.

For the osso buco: 4 cross-cut veal shank steaks, flour as needed, vegetable broth (or the same as for the risotto), 80g butter, 1 glass dry white wine, salt and pepper as desired, 2 carrots, a celery stick, 1 white onion and a bunch of aromatic herbs including rosemary and sage.

For the gremolata: the grated peel of an untreated lemon and a bunch of chopped parsley.

Directions:

Preparing the osso bucos: Melt the butter in a pan at a medium heat and then add the osso bucos that have cuts on each side, to keep them from curling, and slightly floured.

Sauté the meat on both sides, add salt and pepper and douse with the white wine. Once the wine has evaporated, add the vegetables that have been cut into small cubes, the bunch of herbs wrapped in cheesecloth and cook for around an hour, adding broth when needed.

The meat should be stewed at a low heat with a cover that needs to be removed towards the end to let the juice reduce. You can test whether the meat is cooked by piercing it with the tip of a knife. If it enters easily, it is done.

At this point, remove the herbs, blend the juice with a mixer and add the gremolata. Keep everything warm.

Preparing the risotto: Use a large pan with a thick bottom (preferably copper) to delicately sauté the chopped onion, butter and marrow. When cooked, add and toast the rice, then douse it with the wine and let the wine evaporate.

Add hot broth to the rice together with the saffron pistils and cook like a normal risotto, adding broth when needed. This should take around 16 minutes.

Remove from the heat, salt to taste and mix in the butter that has been cut into small pieces and the grated Parmigiano fresh out of the refrigerator.

Portion the rice on each plate and place an osso buco beside it, covered with its blended juice.

Win to pair:

(edited by Stefania Vinciguerra)

Roero Riserva Panera Alta 2018 Bric Castelvej 

Intense garnet ruby red color. Elegant aromas of flowers and spices. Tense, juicy and smooth on the palate with delicate tannins and a savory long finish.

Area of production: vineyards at Canale d’Alba, for a total surface of 21.102 m2 divided in 15 parcels. Clay-limestone soils with a low percentage of sand, south-west exposure at an altitude of 350 mt. 

Grape variety: Nebbiolo 100%

Harvest: two thinnings are carried out (early and late August), removing part of the apices and wings of the bunches, ensuring an average production of 1.80/ 2.00 kg per vine. The goal is to arrive at harvest - early October - with the highest possible grape quality. Given the exceptional exposure, the clusters must be kept shaded by leaves, otherwise on hot days the sun would initially cause burns and later grape desiccation.

Vinification: maceration takes place in stainless steel, in which the fermentation temperature can be adjusted, and lasts approximately two weeks. Then the wine rests in large oak barrels (partly new and partly already used), in which malolactic fermentation takes place, after which the wine rests in tonneaux for about 30 months. It is bottled in August and put on the market, after about 6 months in the bottle.

Service temperature: 17-18° C.

Suggested pairings: game roasts, braised and stewed meats, well with cheeses.

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