Vegetable Stock for Risotto

Name: Vegetable Stock for Risotto
Ingredients: 4 medium carrots, coarsely chopped; 4 medium onions, quartered; 6 medium celery ribs, coarsely chopped; 2 medium shallots, quartered; 1 small white turnip, peeled and coarsely chopped; 2 fresh thyme sprigs or 1/2 teaspoon dried thyme; 1 bay leaf; 1 garlic clove, smashed

8 ingredients

3 steps

Ingredients

4 medium carrots, coarsely chopped
4 medium onions, quartered
6 medium celery ribs, coarsely chopped
2 medium shallots, quartered
1 small white turnip, peeled and coarsely chopped
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
1 bay leaf
1 garlic clove, smashed

Directions

1

In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat.
2

Reduce the heat to moderately low and simmer for 50 minutes.
3

Remove from the heat and strain the stock into a clean saucepan.