Made with the rinds of Parmigiano-Reggiano cheese, parm broth is a wonderful way to infuse your cooking with rich, savory flavors often more characteristic of meat-based stocks and broths. If you tend to keep a chunk of Parmigiano lurking in your cheese bin, chances are you’ll reach for it one day and find that you’ve grated away most of the cheese and are left with the waxy rind. Don’t throw it away!
This broth makes a fantastic base for soups, risotto, and pasta sauces. Because the flavor of the cheese is so distinct, I like to keep the aromatics simple when I simmer everything together. I do like to add a bit of depth to the onion flavor by cutting it in half and searing the surface in a hot pan for a few minutes.
For about 2 cups of rinds (more or less- it’s never exact), I used 1 large onion, 4 cloves of garlic, 1 shallot, and about 12 cups of water. Today I threw in some rosemary, which is a natural flavor pairing for Parmigiano, at least to my palate. It all simmered away for about three hours, and my house smelled delightfully of cheese and coziness for the rest of the afternoon.
Parm BrothPrint Recipe
- 2 cups (approximately) Parmigiano-Reggiano rinds
- 1 onion, cut in half
- 3-4 whole cloves of garlic
- 1 shallot, peeled and halved
- 1 sprig rosemary
- 12 cups water
Sear the cut surface of the onion in a very hot pan for about 2 minutes.
Add the onion to a stock pot with all of the remaining ingredients.
Simmer over low heat for at least 2 hours.
Strain, cool, and store in the fridge or freezer.