It’s that time of the month. Daring Cooks time. This month, the challenge was homemade stock and risotto. I really enjoyed making both parts. It was leisurely and delicious! I’ve made risotto on multiple occasions, but this was my first time making stock and that was a real treat!
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
Simple as ever, and a great product. But I had a dilemma. All of those perfectly good vegetables being used to flavour the stock weren’t going anywhere. I know some people save their vegetable scraps and keep those for making stock (which I think is so absolutely awesome!!), but I hadn’t done that. After they had boiled away for 4 hours, drained and squished of their juices, I decided that I wasn’t going to waste all of those veggies. I was going to make a vegetable risotto. And I’d do it all again in a heartbeat.
Honestly, it was very good. The stock, of which I made my own vegetable version of, came out just right.
An original recipe by Lauren of Celiac Teen
1 onion, peeled
1 small head of broccoli
1 small butternut squash, peeled
2 bay leaves
1/2 tsp peppercorns
2 cloves garlic
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried parsley
8 cups water
Clean vegetables. Remove ends and seeds of all vegetables. Chop vegetables into fairly large chunks.
Place all ingredients in a large stock pot. Cover and bring to a boil, then decrease the heat to low and simmer for 4 hours.
Remove bay leaves and strain through fine sieve. Make sure to force out any stock that may be trapped within the vegetables.