Concentrated Vegetable Stock

Method

1. Wash and dry all the vegetables thoroughly.
2. Cut the vegetables into fairly regular, not too large pieces: carrot, celery, onion, broccoli (florets and stems), celeriac, beetroot, and mushrooms.
3. Arrange the vegetables on two baking trays. Add also the onion skins.
4. Season with tomato concentrate and a generous drizzle of extra virgin olive oil.
5. Roast in the oven until golden brown, dry, and very fragrant.
6. Transfer the roasted vegetables to a pot.
7. Add dried porcini mushrooms with their filtered soaking water, a piece of kombu seaweed, a bunch of parsley and rosemary, and enough cold water to cover, along with some ice cubes.
8. Cut a green apple and add it to the pot. This is the natural pectin that will give body to the stock.
9. Let it simmer gently and reduce by half.
10. Strain the liquid, return it to the heat, and reduce again until you reach the desired consistency.
11. Final step: pass through a fine sieve and blend with an immersion blender until smooth, glossy, and super concentrated.
12. Use the stock to finish risottos, flavor sauces, or add a punch of umami to any dish.