Vegetable Stock for Risotto

• 4 medium carrots, coarsely chopped
• 4 medium onions, quartered
• 6 medium celery ribs, coarsely chopped
• 2 medium shallots, quartered
• 1 small white turnip, peeled and coarsely chopped
• 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 garlic clove, smashed

1. In a large nonreactive saucepan, combine all of the ingredients with 11 cups of water and bring to a boil over high heat.
2. Reduce the heat to moderately low and simmer for 50 minutes.
3. Remove from the heat and strain the stock into a clean saucepan.

carrots, onions, celery, shallots, white turnip, thyme, bay leaf, garlic

Taken from www.foodandwine.com/recipes/vegetable-stock-for-risotto (may not work)