Risotto with Vegetable Stock
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."
Gather Your Ingredients
Key Equipment
Before You Begin
It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without burning. A stalk of lemon grass, available in some grocery stores and most Asian markets, adds a clean, refreshing flavor to the stock. If you cannot find lemon grass, however, the flavor will still be very good.
Instructions
1.
Combine onions, garlic, shallots, celery, and carrot in heavy-bottomed, 8-quart stockpot or Dutch oven; spray vegetables lightly with vegetable cooking spray and toss to coat. Cover and cook over low heat, stirring frequently, until pan bottom shows light brown glaze, 20 to 30 minutes. Add leeks and increase heat to medium; cook, covered, until leeks soften, about 10 minutes. Add 1 1/2 cups hot water and cook, partially covered, until water has evaporated to a glaze and vegetables are very soft, 25 to 35 minutes.
2.
Add parsley stems, bay leaves, salt, peppercorns, and 7 cups hot water. Increase heat to medium-high and bring to simmer; reduce heat to medium-low and simmer gently, covered, to blend flavors, about 15 minutes.
3.
Add collard greens, cauliflower, thyme, lemon grass, and scallions. Increase heat to medium-high and bring to simmer; reduce heat to low and simmer gently, covered, to blend flavors, about 15 minutes longer. Strain stock through large strainer into 2-quart bowl or container, allowing stock to drip through to drain thoroughly (do not press on solids). Stir vinegar into stock. (Stock can be covered and refrigerated up to 4 days or frozen up to 2 months.)
4.
Bring vegetable stock and 1 cup water to simmer in small saucepan over medium-high heat; reduce heat to low and keep hot.
5.
Meanwhile, heat butter in heavy-bottomed medium saucepan over medium-high heat until foaming; add shallots and sauté until softened, about 1 minute. Stir in rice and sauté until translucent, about 2 minutes. Using medium ladle, stir 1/2 cup hot stock into rice; simmer, stirring frequently, until rice has absorbed most of the liquid, about 3 minutes. Continue to stir in hot stock in 1/2-cup additions until all stock has been used and rice is tender and creamy, about 25 minutes. Off heat, stir in cheese; let stand, covered, 2 minutes. Serve immediately.
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