STILA CHIANTI RECIPES

Steps:

• Preheat oven to 450°F
• Warm wine and stock in medium pot over medium heat
• Heat 3 tablespoons EVOO in a risotto pot or round-bottomed pan over medium to medium-high heat
• ?Add shallots or onions and half the garlic and season with salt and pepper
• Stir 2 minutes, add rice and stir a minute or 2 more, add about ? of the warm stock and wine liquid
• Stir vigorously, then let the liquid absorb before next addition of liquid
• ??  Listicle: Rachael Ray Cast Iron Skillet/Risotto Pan Combo Arrange tomatoes on parchment-lined baking sheet and season with salt, black pepper or red pepper flakes and thyme and spray with oil
• Roast to char at edges and collapse, 12 to 15 minutes, one rack up from center
• ? ?  Heat a skillet with 2 tablespoons EVOO, 2 turns of pan, over medium heat, add remaining 2 cloves garlic and stir 1 minute
• Add spinach and wilt, season with salt and pepper and nutmeg, once wilted, remove from heat and add vinegar or lemon juice
• Set aside
• Each time you add liquid to the rice, stir vigorously to develop the starch
• ?It will take 18 minutes to cook to al dente from first addition of liquid
• ?Add butter and cheese, adjust seasoning and serve in shallow bowls topped with spinach and roasted tomatoes
• Pour extra juice from the tomato pan on top of the tomatoes, spinach and risotto

Steps:

• Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
• Seal bag and shake and toss until beef is coated. Set aside.
• Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
• In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
• Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
• Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
• Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
• Serve with a crusty bread. Mmmmm!
• After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).