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
