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Vegetable Stock for Risotto

Contributed by Charlie Palmer

SERVINGS: MAKES 7 CUPS

•BASIC-EASY
•MAKE-AHEAD
•VEGETARIAN

Plus: More Soup Recipes and Tips

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

In a large nonreactive saucepan, combine all of the ingredients with 11 cups of 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.

Make Ahead The stock can be made up to 3 days ahead; refrigerate and cover. Or freeze for up to 1 week. Serve With Pumpkin Risotto.

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