Busting The Risotto Myth

I made some beef stock: Big bones plus a very meaty slice of shank in a pressure cooker with celery, carrots, parsley, and leeks and blasted that for about an hour. Then I took the meat off the bones — and even got some marrow from them, too. The stock, after 24 hours in the fridge, was almost thick enough to stand a spoon up in it.

I decided to make a nearly proper risotto Milanese. (Maybe not even close to nearly proper; certainly, the purists among you will scoff.) It’s rare that all the ingredients present themselves: stock, rice, saffron, marrow. And this is top-notch stock.