Milanese Risotto

A workhorse of Italian and Lombard cuisine, yellow saffron risotto also calls for ox marrow in the traditional version. The TASTING NOTES of this dish are therefore complex and rich, requiring the right wine to harmonize best. The choice can fall on either a white or a rosso wine. If you are in the mood for white, the important thing is that it has specific characteristics that will allow it to bond with the risotto, enhancing both the delicacy of the saffron and the richness of the meat: a Timorasso for example, with its structure will fit in perfectly. If, on the other hand, you want to drink a rosso wine, a barbera, still or frizzante, will do the trick.