Most of risotto’s flavor comes from the stock—that’s why it’s worth making your own. The stock you choose can completely change the dish’s character. Here are six to try.
1. Mushroom stock
For a stock that will amplify the mushroom flavors, sauté white mushrooms with carrots, celery, onions, garlic and herbs, then cover with water and simmer for 2 hours.
2. Vegetable stock
For a more delicately flavored vegetarian risotto, cover carrots, onions celery, turnip, garlic and herbs with water and simmer until infused.