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.
It’s been awhile since I’ve made risotto, and even longer since I’ve made my own broth. I made the broth last weekend, using the Roasted Vegetable Broth from my giant Gourmet cookbook. I chose onions, mushrooms, peppers, carrots, and garlic to roast, and seasoned the veggies with sage and parsley.
When they were done, I added them to a pot with water, a can of tomatoes, and bay leaves. 
After simmering 30 minutes or so, I was left with a rich tasting, delicious broth.
Instead of discarding the veggies, I ate them for dinner!
Today I made the risotto. I’m sure you know I wanted to make a mushroom risotto, but since I was taking it to share with my young nephews, I used only onions. I got the onions nice and golden.
Then added in the rice, and the broth, about a half cup at a time.
And done!
Creamy, oniony deliciousness for everyone to enjoy.
Instead of discarding the veggies, I ate them for dinner!
Today I made the risotto. I’m sure you know I wanted to make a mushroom risotto, but since I was taking it to share with my young nephews, I used only onions. I got the onions nice and golden.
Then added in the rice, and the broth, about a half cup at a time.
And done!
Creamy, oniony deliciousness for everyone to enjoy.
