Tomato-mushroom stock for risotto from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (page 157) by Annie Somerville

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Notes about this recipe

  • Laura on September 05, 2012

    Pg. 157. This recipe creates an earthy broth that is darkly reddish-brown in color. Compared with meat-based stocks, this is far less time-consuming, as it simmers for only one hour. It made a great base for the Risotto with Summer Beans, Tomatoes, Peppers, and Basil.

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