
Stefanelli went just a few dollars over budget with these supplies—but in his house, he says, wine and Parmesan are pantry staples. Photograph by Caitlin Fairchild

Chopped vegetables get sauteed before going into the lentil soup. Photograph by Caitlin Fairchild

Grated cheese ready to thicken up the risotto. Photograph by Caitlin Fairchild

Stefanelli seasons the short ribs before searing them in a hot pan. Photograph by Caitlin Fairchild

Short ribs browning in the pan. Photograph by Caitlin Fairchild

Lentil soup flavored with a Parmesan-cheese rind. Photograph by Caitlin Fairchild

A cheesy, warming risotto. Photograph by Caitlin Fairchild

Red-wine-glazed short ribs. Photograph by Caitlin Fairchild

Dessert, a tart lemon curd, is served in martini glasses for a festive touch. Photograph by Caitlin Fairchild

Lemon curd is a refreshing dessert to end the meal. Photograph by Caitlin Fairchild