Pot Roast Risotto

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2 1/2 pounds beef shoulder

2 sprigs of rosemary

extra-virgin olive oil

1/2 cup chopped fresh Italian parsley

1/2 cup freshly grated Parmigiano-Reggiano

1 cup red wine

kosher salst and freshly ground black pepper

3 garlic cloves, smashed

1 cup dry white wine

2 bay leaves

1 tablespoon unsalted butter

4 sprigs fresh thyme

2 medium onions, peeled and sliced in half

2 cups Arborio rice

2 quarts beef stock

1 medium onion, finely chopped

2 celery stalks, sliced in large pieces

4 sprigs fresh thyme, leaves picked

8 cups pot-roast braising stock, strained, skimmed and heated

4 large carrots, cut in half

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