my Italian fall menus

An interesting hearty menu that is rich in flavors.

First dish
Risotto with Squash

Second dish
Stewed Beef

Vegetables
Italian mashed potatoes or Polenta

Dessert
Chestnut Cake



Preparation tips:
I'd suggest making the chestnut cake in the morning or even the day before. The the risotto and stewed beef can be prepared at the moment. If you choose to make the potatoes could be boiled and passed through the vegetable ricer in advance then heat them and add the butter and milk at the last minute. If you decide on the polenta then you'll have to make it at the moment.

Wine Ideas:
Start with the Pinot Grigio and then Teroldego when you serve the stewed beef.

Serving notes:
If you have guest arriving at different times you might want to serve some simple appetizer until everyone arrives.