I don’t know about you, but I totally agree with the say that a good stock is the base for a great dish. A good stock gives extra richness and flavor to your dish. This version is meat-based but you can have other varieties like vegetable, fish, or poultry. You probably already used the dry cubed version, which is fine and still does the job – just not as much 😉
The perfect meaty stock should have quite some fats in it (fats are the primary source of flavor). So I always suggest to add bone marrow, or at least fatty cuts. Bones are also a key source of flavor – a perfect way to use them! You can eventually collect and freeze them over time, then use them to make a stock! I also always add vegetables to the meaty stock, because they give body and also flavor. Just remember to not chop them too small – you don’t want them to melt!
The pressure cooker: it speeds up times enormously (usually if you use a standard pot they advise to cook it on super low heat overnight). I find just a couple of hours are enough to get incredible results! Also, with this system you loose very little liquid – meaning more stock left! 😉
What you can do with this stock: of course, a banging risotto (stay tuned for the traditional risotto alla Milanese coming soon! Alternatives: my easy and delicious mushroom risotto and pumpkin risotto!). You’ll notice the difference! Use it neat for the risotto. Alternatively, use it as a base for soups of any kind, but dilute it at least 1to1 with water. Also, if you are making any stew with high liquid content, just add some broth for extra flavor!
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