strip all remaining meat from carcase. put in large pot and cover with water. add a little salt, a quartered onion, a quartered carrot, a celery stick, and some black peppercorns. a bouquet garni is nice too if you have one. bring to the boil and then simmer for oh an hour. strain liquid through a muslin, allow to cool and use/freeze.
Break up the carcass a bit,put in a large cooking pot with two carrots,1 onion,2 celery sticks,1 leek,a few parsley stalks,6 peppercorns.
Cover with cold water & bring to the boil,skimming the surface to remove scum.Simmer gently with lid on for about 2 hrs.
Strain,cool & remove fat from surface.
Scottish Thistle, I would agree with you, but you can chuck in any veg around - onion and celery being particularly good. Bring it to the boil, lift the scum off the top, then simmer for a couple of hours.
Fry a finely chopped onion/clove garlic in butter for several minutes...then add risotto & stir to coat all grains with oil (it'll make a popping noise) when it calms down add enough hot stock to cover (at this point add chosen ingredients) & simmer gently...stir continuosly, keep adding stock when stock dries up...Normal cooking time 20mins...add a knob of butter & parmesan to serve.
You can add courgettes, peas, mushrooms, prawns, carrots...oh & so much more!