A home-made vegetable stock is the base for any good risotto.
I am Italian and I have been eating risotto since I was little: it has always been one of my favourite dishes. So creamy and tasty. To me it is the ultimate comfort food!
When I grew up I started making my own and I always enjoy it that much.
I love going to the market and choose all those beautiful, colourful vegetables, they cheer me up immediately!
To make a vegetable stock, I basically use carrots, celery, onions, and potatoes; I keep it simple as it has to serve as a “neutral” base for any kind of risotto we would like to cook after.
About the quantity, it depends on how many people you are planning to cook it for. I always make not less than 1 lt and a half of stock. It is fine for 2 people and you can also save some for some hot soup the day after.
Rince all the vegetables, peel them and cut them in large pieces.
Take a large pot, add water and put the vegetables in the cold water with a good pinch of salt.
Put the pot over low heat.
The key for any good stock is to cook it very, very slowly.
I love hearing it simmering gently and then all the kitchen starts to smell like sweet, hot vegetables 🙂
You know that it’s ready when the vegetables get tender.
Once ready turn the heat off and put it to rest.
If you like to make a chicken or a beef stock, you need choose when to add the meat as it will change the flavour and the texture of your stock:
– by adding the meat in the cold water, you will make it release its nutrients in the stock which will be tastier and fatty.
– by adding the meat when the water is hot, you will make the meat close its pores almost immediately and keep its nutrients; the stock will still be tastier but also lighter.
If you have any questions, please don’t hesitate to ask me.
I will be more than happy to come back to you 🙂
– Onions (white or yellow)
– Chicken or meat if you like it