Menu: A Festive Italian Feast
- Negroni Cocktails
- Crusty White Bread with Olive Oil
- A Selection of Italian Cheeses and Olives
- Risotto alla Milanese
- Sweet and Sour Glazed Pork Chops
- Sweet Peas with Prosciutto
- Fennel Baked in Cream
- Anise, Almond, and Hazelnut Biscotti
- Milk Gelato
The peperonata can be made up to two days in advance—set it out with cheese, olives, bread, and cocktails for your guests to snack on while you stir the risotto before dinner.
For this menu, a tannic, rustic-style Italian red wine like a barbera or sangiovese will transition smoothly from primo to secondi. The saffron spice in the risotto alla milanese is accented by the tannins, which then balance the richness of the pork.
Making risotto may seem intimidating, but the process is quite simple. Watch chef Mark Vetri demonstrate how it’s done in our video: