risotto pairing

I think I've suggested this a dozen times on the hotline, but its so luxurious I can't help but think of it first: low and slow braised short ribs that are made ahead (ideally a day), then at the last minute seared off on the grill or in a hot pan and enrobed in a sauce made from reducing the braising liquid. There are steps that I follow, but I won't draw them here unless you find yourself interested.

They go so well with things that are creamy like risotto, polenta, root vegetable purees....I then usually put something bright and acidic with it like a homemade giardinera or pickled veg.

For the summer months (and this is a slightly lighter dish but I think it works alongside a heartier side like risotto), I like to marinate a London Broil steak (balsamic, rosemary, smashed garlic cloves, thyme, touch of Worchestershire and bit of oil), salt and pepper it and grill it medium rare. You could also do flank or hangar steak. Serve sliced thin over an arugula salad with balsamic vinaigrette, big shaves of parmesan, and perhaps some toasted nuts like walnuts.

If it is a meat you want to serve actually on the risotto, I have done a grilled steak similar to above and served it atop a simple parmesan and parsley risotto also topped with grilled vegetables (whole rings of red onion, multicolored bell peppers, zucchini, fennel). The recipe I used for that came from a Valentina Harris cookbook called 100 Great Risottos.

It's unclear if you already have a specific bottle of wine in mind, if not I love the pairing of Aglianico or an Italian Pinot Noir with risotto and pesto crusted salmon (or chicken if you don't have access to a good fish counter).

I agree with Nancy, just about any cut of meat will do. I'm thinking lamb chops with Dijon mustard sauce or possibly beef tenderloin. I think you need some greens too, a nice vinegary salad to contrast with the richness of the risotto and meat. Enjoy!

First choice - any cut of meat you both like.
Second choice - I'm reminded of osso buco, which traditionally is eaten with risotta, but more in cold months and the dishes seem heavy for summer.
For warm weather dining, perhaps a veal piccata or breaded veal scaloppini, served with a light red wine or rose.