Wine Pairing
Risotto alla Milanese
White Wines Suggestions
White Oltrepò Pavese (Italy)
Pinot Bianco (Italy)
Pinot Grigio (Italy)
Soave (Italy)
Chardonnay (World)
Red Wines Alternatives
Red Oltrepò Pavese (Italy)
Nebbiolo from Valtellina (Italy)
Nebbiolo from Gattinara (Italy)
Valpolicella (Italy)
Barbera (Italy)
Bubbles
Sparkling Oltrepò Pavese (Italy)
Franciacorta (Italy)
Lambrusco (Italy)
Champagne (France)
Cava (Spain)
Sekt (Germany)
Prosecco (Italy)
Description
Risotto alla Milanese originated in Milano, Lombardia. The ingredients include Carnaroli rice, stock, saffron, butter, beef marrow and grated cheese.
Saffron is the world's most expensive spice, with prices similar to gold. The good news is that very small quantities are needed and that it pairs well both with white and red wines.
This creamy yellow risotto (risotto giallo) fills your mouth with fat. You need a wine to clean it.
The first choice is a local white or red. Lombardia has Nebbiolo in Valtellina, Bubbles in Franciacorta and excellent Whites and Reds in Oltrepo Pavese Wine Region.
Risotto alla Milanese is often served with Ossobuco, a braised Veal Shanks.
The main difference between Risotto alla Milanese and Risotto allo Zafferano is the Beef Marrow, present only in Risotto alla Milanese. The other ingredients are the same and many describe Risotto allo Zafferano as a basic recipe for the 2 styles risotto.