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Our broth is starting to simmer and so to add just a little bit extra flavor, I'm going
to take a half a teaspoon of veggie stock. Instead of making a veggie stock I'm just
going to swirl it right in here
and let that cook up. Now we're going to start in on the risotto so we're going to cut a
slice off of a white onion and we're going to remove the outer layer of skin and we're
going to go ahead and chop this up. Because we are going to be eating this, not just using
it for the flavor, we're going to dice it a little bit finner than we did for our shrimp
broth. Then we're going to chop this one clove of garlic
and we're going to take our broth and we're going to drain it into this bowl.
We'll remove all of our chunks,
then we'll strain stock back into our pot.