I'm making a Slow Roasted Bison Shank and plan to serve it with a Gremolata...but I'm having trouble deciding on a Risotto.

My initial thought was Lemon or Milanese, but any thoughts or advice would be great.

Thanks

I get all my fish from Whalesbone Supply on Kent
While I haven't used their salmon for sashimi, I've used their albacore that way and wouldn't hesitate to slice up their salmon

Thank you all

Too late?

Here are some of my personal (modern) favourites:
http://www.atelierrestaurant.ca/
http://blackcatbistro.ca/
http://www.beckta.com/
http://www.sweetgrassbistro.ca/
http://www.murraystreet.ca/

So, I made stock from the bones and carcass for the first time this year...after chilling, the result was more gel-like than I expected. I was expecting the result to be thinner.

What's the norm?

Thanks
Alex

I tried making turkey stock for the first time this year...after being chilled, the result was gel-like. I was expecting something thinner...what's the norm?

Thanks,
Alex