b'Red Cabbage RisottoServes 2 This simple, cost of living conscious dish, is perfect for autumn or winter with its heart-warming 1 small onion, finelyand relatively complex taste given the limited chopped ingredients. Its easy to make, however for the best 1cm thick piece ofresults you must make the beef stock.pancetta, finely chopped3 cloves garlic, finelyHeat oven to 200C.chopped Put beef bones together with carrots and onions in a 1/ 2small red cabbage,large roasting tin. Drizzle with vegetable oil and roast shredded (400-450g) until brown40 minutes. 1L homemade beef stock Put everything from the roasting tin into a stockpot together with celery, leek, garlic and a few bay 300g arborio rice leaves. Cover with water and bring to the boil. Skim away any foam as comes to the surface. Keep stock 20g butter simmering for a couple of hours. Strain and let it cool 100g parmesanovernight, discard any fat that collects on top.Heat some olive oil and butter in a large pan.Beef stock Add the chopped onion and pancetta and cook over medium heat stirring from time to time until onion 1.5kg beef bones becomes a pale gold colour (3-4 minutes) then add 2 large carrots, roughlygarlic and cook for a further minute.chopped Add the shredded cabbage, season and cook for 2 onions, roughly chopped 23 minutes turning it over and over with a wooden spoon to coat well with the oil.vegetable oil Add just enough water to cover the mixture.1 / 2bunch celery, roughly chopped Once brought to a boil, turn the heat low, cover and cook until the cabbage has softened to a creamy 1 leek, roughly chopped consistency, approximately an hour. Add more water 1 head garlic, cut in halfif needed to prevent the cabbage from sticking to horizontally the bottom. Bay leaves Heat stock in a small saucepan, and keep on a simmer.126'