TERRAMIA 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