The Art of Risotto Milanese—and What to Pour Alongside It

Golden and aromatic, Risotto Milanese is a timeless Northern Italian classic that celebrates patience, precision, and pure flavor. In the hands of Chef Alex Espinoza of Bottega Napa Valley, creamy saffron-infused rice is brought to velvety perfection and finished with Parmigiano-Reggiano for a dish that feels both comforting and refined. Paired with Frank Family’s S&J Vineyard Petite Sirah, the risotto’s richness is beautifully complemented by the wine’s deep blackberry notes, supple tannins, and layered spice—an elegant meeting of Italian tradition and Napa Valley intensity.

Ingredients

Osso Bucco

6	Veal osso buco, about 1-inch thick, each tied around the middle
3 Tablespoons	Olive oil
1	Medium onion, chopped
1	Medium carrot, chopped
1	Stalk celery, chopped
2 Stems	Fresh Rosemary
4 Stems	Fresh thyme
1 Cup	Red wine
2 Cups	Canned whole plum tomatoes, crushed by hand
4 Cups	Beef broth
4	Fresh bay leaves
To taste	Grey salt and freshly ground pepper

Risotto

6 Cups	Chicken broth
2 Teaspoons	Saffron threads
3 Tablespoons	Extra-virgin olive oil
1	Medium onion, finely chopped
2 Cups	Acquerello rice
1/2 Cup	White wine
2 Tablespoons	Unsalted butter, cut into pieces
1/2 Cup	Fontina cheese
1/2 Cup	Grated Parmesan
To taste	Grey salt and freshly ground black pepper

Gremolata

1/2 Cup	Fresh Italian parsley, chopped
1	Large garlic clove, very finely chopped
1	Finely grated lemon zest

Instructions

Osso Buco

1. Season the veal generously with salt and pepper. Heat the oil in a large sauté pan over medium heat. Brown the veal well on both sides, about 2 minutes per side. Transfer to a deep roasting pan or Dutch oven.
2. In the same pan, add the onion, carrot, and celery. Cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Stir in the rosemary and thyme.
3. Add the red wine, increase the heat, and simmer until reduced by half, about 2 minutes. Stir in the tomatoes, broth, and bay leaves. Bring to a gentle simmer.
4. Pour the sauce over the veal, adding more beef stock if needed to cover three-quarters of the meat. Cover tightly with foil and bake at 270°F for about 2½ hours, or until the veal is very tender and nearly falling off the bone. Transfer the veal to a plate.
5. Strain the sauce into a fat separator, pressing on the solids to extract maximum flavor. Pour the defatted sauce into a saucepan and simmer over medium heat until thick enough to coat the back of a spoon.
6. Return the veal to the sauce. Remove from heat, cover, and keep warm while you prepare the risotto.

Risotto Milanese

1. In a medium saucepan, combine the broth and 2 cups of water. Bring to a gentle simmer, add the saffron, then reduce the heat to very low to keep warm.
2. Heat a medium Dutch oven over medium heat and add the olive oil. Once hot, add the onion, ½ teaspoon salt, and several grinds of black pepper. Cook until softened but not browned, about 4–5 minutes.
3. Add the rice and stir to coat the grains in the oil. Cook for about 2 minutes, allowing the edges to become slightly translucent.
4. Pour in the white wine, bring to a simmer, and cook until fully absorbed, about 2 minutes.
5. Add enough of the warm broth to just cover the rice. Simmer, stirring occasionally, until nearly absorbed. Continue adding broth in ladlefuls, stirring and allowing each addition to absorb before adding more. Cook until the rice is creamy and al dente, about 18 minutes total.
6. Remove from heat. Stir in the butter, Fontina, and Parmesan until melted and creamy. Season with additional salt and pepper to taste.
   

Gremolata

1. In a small bowl, combine the parsley, garlic, and lemon zest. Mix well and set aside.
2. Spoon the risotto evenly into 6 shallow, wide bowls.
3. Place one piece of Osso Buco over each serving of risotto. Spoon the warm sauce generously over the top.
4. Sprinkle each dish with the gremolata and enjoy!