View Full Version : What would you serve with Risotto Milanese?
01-06-2004, 07:59 AM
I'm trying to finalise Dh's birthday dinner menu and I'm not sure what to serve with Risotto Milanese (basic risotto with saffron, although I'll probably add some baby spinach too). I was thinking either pork tenderloin or chicken. Something very traditionally Italian.
I was going to do Osso Bucco which I read is the traditional accompainment, but as I've never worked with veal shanks before, I don't want to risk screwing up.
01-06-2004, 09:49 AM
I would serve a lovely fish accompaniment -- maybe with a sauce that complements the risotto. I'm a fan of mediterranean fish dishes such as whitefish baked with olives and tomatoes...
01-06-2004, 10:19 AM
Fish is a good idea. I thought about doing shrimp, but I tend to always do shrimp with risotto. But, a fillet of fish would definately work. And I know DH wouldn't expect it as typically I only cook shrimp.
Fish that I like are tuna and swordfish. Any ideas? Although I like the idea of olives and tomatoes, I'm thinking maybe a simple fish dish either pan-fried or baked with simple flavors, and no sauce (except maybe a quick pan sauce), as the risotto is wonderfully creamy.
01-06-2004, 10:22 AM
While I think either a chicken or pork picatta would go nicely with the risotto, I would like to put in a vote for the Osso Bucco. I was nervous the first time I made it, too, but it really is one of the easiest dishes to make. I love that it cooks long and slow, making your house smell great. My 10 yo DS now requests it as his birthday dinner (with risotto, of course, but we hold the saffron--his 10yo taste buds haven't developed a taste for that yet!) If you need a recipe, let me know, and I can post.
01-06-2004, 10:29 AM
I agree with Karen--ossobuco is really easy to make (think of sophisticated swiss steak) and makes a great impression. Go for it!
01-06-2004, 10:51 AM
Islandgirl, I'd love to see your recipe. I'm not sure I will go ahead with it, but if I did, I know DH would be very, very surprised. My only concern is that I tend to overcook meat that needs to tenderize over a long simmering period. But, I guess I need to overcome my fear sometime!
Gobluem82, thanks for the encouragement!
01-06-2004, 11:14 AM
Here you go. I've made the one from Mario Batali but I like this one better. It's from Good Old Food, and the preface to the recipe is so good, I've included that as well.
I like to have Osso Bucco on a bed of golden saffron rice with a plentitude of crisp, cold white wine. I never get to the salad. The veal is all I want. Full and satisfying, it later gives the gift of a night of contented sleep. As with all Italian food, there is an exultant joy here. Italians love to eat and their food is a celebration of living that is different from that of other countries. Osso bucco, crafted from sweet, white veal shanks, served with the marrow still in the bone, gentled to tenderness in a long-simmered sauce, is a triumph among the many great dishes of Milan.
3/4 c AP flour
2 tsp salt
1 tsp freshly ground black pepper
3 lbs veal shank or knuckle
4 Tbsp butter
1 large onion, thinly sliced
1 lg carrot, finely chopped
1 stalk celery, finely chopped
1 bay leaf
15 oz can whole tomatoes, coarsley chopped, juice reserved
2 Tbsp tomato paste
1 c dry white wine
1/2 c finely chopped parsley
grated rind of 1 lemon
Combine the flour with 1 tsp salt and 1/2 tsp pepper in a paper bag. Pat the veal pieces dry with paper towels, put them in the bag and shake until they are coated with the seasoned flour. Shake off any excess. Heat the butter in a large casseroel over high heat, add the veal and cook, turning, until brown on all sides. Remove the meat from the pan. Add the onion, carrot, celery and bay leaf to the pan and cook over moderate heat until the onions are softened and translucent. Add the tomatoes with their jucie, the tomato paste and the wine and bring the mixture to a boil. Put a circle of waxed paper directly onto the surface of the stew. Cover the casserole and cook for 2 hours or until the meat is very tender.
Combine the parsley and the lemon rind in a small bowl. When the veal is cooked, stir the lemon-parsley mixture into the stew and simmer for another minute. Using a slotted spoon, transfer the veal to a heated platter. Spoon the sauce over the meat and serve at once.
NOTE: I don't always include the lemon rind, and it tastes just fine without it.
01-06-2004, 11:24 AM
This looks quite similar to the CL one. What I like about that is that it's baked in the oven.
I'm still debating. It will largely depend on what DH wants to do that day and whether I'll have enough time to prepare the Osso Bucco with that 2 hr timeframes it needs.
Thanks for sharing the recipe and the preface (there's enough temptation there without even seeing the ingredients).
01-06-2004, 12:14 PM
For traditionally Italian (or Italian-American), I would serve either chicken cutlets or saltimbocca with that. Plus a salad and maybe a nice antipasto of meats/cheeses/roasted peppers, etc.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.