Vegetable Stock For Risotto Recipe
Yield: 7 cupsRecipe by luhu.jp
Ingredients:
4 medium: Carrots, coarsely chopped
-and coarsely chopped,
4 medium: Onions, quartered
2 Sprigs: of thyme OR,
6 medium: Celery ribs,
1/2 tsp: Dried thyme,
-coarsely chopped,
1: Bay leaf,
2 medium: Shallots, quartered
1: Garlic clove, smashed
1 small: White turnip, peeled
11 cup: Water,
Directions:
In a large nonreactive saucepan, combine all of the ingredients with
the water and bring to a boil over high heat. Reduce the heat to
moderately low and simmer for 50 minutes. Remove from the heat and
strain the stock into a clean saucepan. Can be made up to 3 days in
advance; cover and refrigerate or freeze for up to 1 week.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95
Source from luhu.jp
the water and bring to a boil over high heat. Reduce the heat to
moderately low and simmer for 50 minutes. Remove from the heat and
strain the stock into a clean saucepan. Can be made up to 3 days in
advance; cover and refrigerate or freeze for up to 1 week.
Food and Wine January 1995
Submitted By DIANE LAZARUS On 02-01-95
Source from luhu.jp