Heated
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Heated

Risotto Should Not Be a Side Dish

This is the meal

Photo: Mark Bittman

I made beef stock the day before yesterday: big bones plus a very meaty slice of shank went into a pressure cooker with celery, carrots, parsley, and leeks 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.

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Mark Bittman

Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.