Originally Posted by bigdaddy3k
I have all the fixins for risotto. Have had them for a while. Just haven't done it yet. I have it in my head that a pistachio/mushroom risotto would rock.
That probably would rock.
Today, I'm making an attempt at a mock "veal" consomme for my risotto tomorrow - I wanted to make a real veal stock, but not a single place in the area (including two slaughterhouses and a butcher shop
) had any veal bones...
So I'm going to take two quarts each of beef and chicken stock, plus requisite root vegetables and tomatoes, and a few bony veal blade chops I managed to scrounge up (which I will, of course, roast first), and boil it up for a few hours to see if I can get some kind of decent product out of it.
I figure it can't be any worse than if I just resorted to the chicken/beef stock combination as a "substitute" for the veal stock.