Risotto with Vegetable Stock

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Appears in Cook's Illustrated September/October 2000

Too often, vegetable stocks are labor-intensive, drab, too-sweet stepchildren of chicken stock. Here is a recipe that can actually hold its own with "the real thing."

SERVES4

TIME2¾ hours

Risotto with Vegetable Stock

WHY THIS RECIPE WORKS

We wanted a nicely balanced, robust vegetarian risotto recipe that vegetarians and nonvegetarians alike would consider making. We achieved this goal by using as a base our full-flavored vegetable stock, made by caramelizing good-quality all...

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