A flavorful vegetable stock can stand in for more traditional meat stocks, particularly in vegetable risotto and soups. Vegetable stocks are also an important foundation of vegetarian cuisine.
Place the vegetables, herbs, and aromatics in a large stockpot (pentola), cover with the cold water, and bring to a simmer. Skim the foam that rises to the top.
Lower the heat and simmer (sobbollire) on the back of the stove 1½ hours. The solids should remain comfortably covered with water at all times; if too much evaporation occurs, add more water.
Ladle the stoc