In my last post I spoke a little bit about my search for non-salt, non-msg loaded stock as I hadn’t set aside time to make it before cooking my risotto WOE IS ME, eventually I found one but thanks to the lovely ‘Bio’ sections most supermarchรฉs in France have as standard. But, I still wanted to go back to my old routine of making it from scratch.

So here we go:

1 leek
2-3 carrots (I used 3)
1 Fennel
As many mushrooms as you like, keep the stalks
2 sticks of celery, keeping the ends
Lemon zest, then cut it in half
1 onion
10 cloves
Handful of coriander
1tbsp cumin
2 bay leaves
1tbsp extra virgin olive oil

Roughly chop all vegetables, keep all the odds and ends and put into a large saucepan.
Put in about 500 ml hot water and put on a low heat for about 4 minutes to sweat (awful cooking term) the vegetables.
Add the seasoning and lemon, stir so their all covered and fill up water up to just cover the vegetables.
Boil for 2-3 minutes and then reduce to a simmer, cover and leave for 45-50 minutes.
At the end of this time, turn off the heat, let the vegetables rest for a little bit and then drain the liquid into containers and that should do you for about 3 meals.

An easy and quick stock to make, store can me made simpler or more complicated as per your tastes.