4 cups Chuck's veal stock, recipe follows or low-sodium chicken stock
1 onion, finely chopped
1 tablespoon olive oil
2 cups Arborio rice
1/4 cup butter
1 cup grated Kefalotyri cheese
1 cup cubed feta cheese, plus more for garnish
4 cups spinach
Zest and juice of 1 lemon
1 tablespoon canola oil
12 large shrimp, cleaned and de-veined, tail intact
2 tablespoons ouzo
2 tablespoons butter
Sea salt and freshly ground black pepper
1/4 cup finely chopped fresh parsley
8 meaty veal bones
3 tablespoons (45 ml) canola oil
Sea salt and freshly ground black pepper
1 tablespoon (15 ml) tomato paste
1 head garlic
6 carrots
2 onions
4 stalks celery
2 large leeks
4 sprigs fresh thyme
4 sprigs fresh rosemary
4 large sprigs fresh flat-leaf parsley
17 cups water
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