meat, poultry, vegetables, fish and shrimp are the undisputed masters, but we can use and a lot of other liquids, such as, for example, the liquid in which boiled greens, such.x. chicory (for a risotto with vegetables or spinach).
We can make gravies in large quantities, some day we have time and to keep them in the freezer for up to 1 year, so we have available a quantity of each time we want to make a risotto.
An excellent solution for fast broth (if you don’t have it ready for you) is to make a “tea” of spices in the pressure cooker or the pot. Boil so water, various herbs we have at home, such as thyme, laurel, oregano, lemon verbena, fresh or dried, or even just the stalks.
The broths are prepared with water and wine, but, as almost always add to the sauteed rice with a sufficient quantity of wine, some chefs argue that the broth does not need to contain any more alcohol, in order to have a more lightweight effect.
Source
Tips for homemade broth
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