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Osso buco alla Milanese - what kind of white wine?

k
KB Dec 14, 2004 01:57 PM

Hi all,

Thinking about making this dish soon--I made it once and it was incredible, but I don't remember what kind of wine I cooked with. Any recommendations for a variety or specific bottle of dry white wine that'd be reasonable to cook with and harmonious to drink with the meal would be greatly appreciated. I'm a college student, and besides I'm cooking with it (risotto too!), so let's not get silly.

Thanks!

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  1. c
    Curtis RE: KB Dec 14, 2004 02:07 PM

    I had a lot of success in making a risotto (and a white wine cream reduction) using an Italian Pinot Grigio... however, I'm not a wine encyclopedia, so I don't know if it's dry enough for your tastes.

    3 Replies
    1. re: Curtis
      r
      rkn RE: Curtis Dec 14, 2004 03:03 PM

      How did you make your risotto with wine - did you substitute all the broth for wine or a portion of it?

      1. re: rkn
        c
        Curtis RE: rkn Dec 14, 2004 03:15 PM

        As soon as I was done giving the rice a good sauteeing in the fat, I added about a cup of wine in there and stirred a bit before I started adding broth, I plan on experimenting with various quantities of wine to see the differences I get (and I have a lot of wine to spare).

        1. re: Curtis
          c
          Curtis RE: Curtis Dec 14, 2004 03:19 PM

          Oh, and that's to about 3/4 cups of risotto rice. I sorta eyed the amount of wine I put in (i.e. tip and wait), so I think it was around 1-1.5 cups.

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