There is nothing like a classic hearty stock to add depth of flavour when cooking French and Italian cuisine. I’m using this stock for porcini risotto, but you could use it for mushroom soup, onion soup, puy lentils, gnocchi, par boiling veges for a roast, sauces and much more. I also turned this stock into a sensational jus which I drizzled over and around my porcini risotto.

Photograph by Angie
Photograph by Angie


  • 3 Tbsp olive oil
  • 1 brown onion finely diced
  • 3 garlic cloves zested
  • 1 Tbsp thyme leaves
  • 1 rosemary sprig
  • 1 handful flat leaf parsley finely chopped
  • 2 celery sticks finely diced
  • 1 large carrot finely diced
  • 1 cup cabernet sauvignon or pinot noir
  • ¼ cup marmite


  1. 1 Heat olive oil in a large stock pot, add onion and garlic and sauté for about 10 minutes.
  2. 2 Stir in the herbs and then add celery and carrots. Increase the heat so that the vegetables start to sizzle.
  3. 3 Add the wine and cook until all the liquid has evaporated. In the meantime, dissolve the marmite in eight cups of boiling water – taste it and make sure it isn't too strong, it should taste pleasant enough to drink. Add to the pan with the veggies.
  4. 4 Bring to the boil for about 15 minutes until the veggies have softened. Strain in a sieve, pushing as much juice through as you can using a wooden spoon. Taste and add salt if desired.