Hyperclassic Milanese recipe created by chef Matteo Giudici. We pair it with Roero Riserva Panera Alta 2018 Bric Castelvej.
Ingredients for 4 persons:
For the risotto: 280 g Carnaroli rice, 100 g butter, 1 white onion about 40 g, 60 g grated Parmesan cheese, beef broth about 2 liters, 1 glass dry white wine, 30 g marrow, 40 saffron pistils, salt to taste.
The ossobuco: 4 veal ossobuco , flour to taste, vegetable broth (you can use risotto broth as well), 80 g butter, a glass of dry white wine, salt and pepper to taste, 2 carrots, a stalk of celery, 1 white onion, an aromatic bouquet with sage and rosemary.
The gremolada: grated untreated lemon peel and a clump of chopped parsley.
Procedure:
For the ossobuco: in a frying pan put the butter, melt it over a moderate flame then put the ossobuco cut on all sides so that they do not curl when cooking, after lightly floured.
Brown on all sides, season with salt and pepper, and deglaze with dry white wine. Once the wine has evaporated, add the diced vegetables, the aromatic bouquet enclosed in kitchen gauze, and cook for about 1 1/2 hours, adding stock as needed.
The meat should be cooked over low heat and covered with a lid and then removed almost at the end of cooking to let all its juices dry and congeal. To tell if the cooking is finished, test it with a knife blade: if it will go into the meat effortlessly, it means it is cooked to perfection.
At this point, remove the aromatic bouquet, blend the cooking juices and add the gremolada. Keep the whole thing warm.
For the risotto: in a possibly large, thick-bottomed pot (copper is even better), stew very gently the chopped onion with the butter and marrow. Once stewed, add the rice and toast it well, deglaze with white wine and let it evaporate well.
Add the hot broth, saffron pistils, and bring it to cook like a normal risotto. It will take about 16 minutes.
Wine pairing:
(Edited by Stefania Vinciguerra)
Roero Riserva Panera Alta 2018 Bric Castelvej
Intense garnet ruby. Elegant nose with floral notes and spice. The palate is taut, juicy and relaxed with delicate tannins and a flavorful, long finish.
Production area: Vineyards in Canale d’Alba, covering an area of 21,102 m2 divided into 15 parcels. Calcareous-clay soil with a low percentage of sand, southwest exposure and an altitude of 350 meters.
Grapes: 100% Nebbiolo
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 steel fermenters, 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.
Serving temperature: 17-18° C.
Recommended pairings: Game roasts, braised and stewed meats, well with cheeses.
