BTW - did the mock veal stock today. 4 pounds of crap veal cuts in 1 gallon of canned veggie stock simmered for 9 hours = 1 quart of OMG YOU WOULDN'T KNOW THE DIFFERENCE!
Seriously. The result was AWESOME - and super easy, because the veggie stock already had all the requisite mirepoix-type veggie extracts, all I had to do was roast the meat for 20 minutes and chuck it in there.
Salt was a bit strong, but when I thin this brew down a bit for the risotto (I usually find myself doing 5 cups of liquid to 2 cups of rice in this preparation), I've no doubt it will correct.