Parmesan Stock
I use this stock in place of water for adding a umami-rich Parmesan flavor to so many dishes, especially white beans, risotto, tomato soup, and rice. It can be made with fresh Parmigiano-Reggiano, but that would be a waste of expensive cheese. Start saving the end pieces that get grated to death and then thrown away. Tightly wrap them in plastic and save in the freezer until you have 8 ounces of rinds (or make friends with your local cheesemonger).
Ingredients
Makes about 8 cups
- 8 ounces Parmigiano-Reggiano rinds large pieces broken up
Instructions
- In a medium pot on high heat, bring the rinds (frozen is okay) and 10 cups water to a boil.
- Once boiling, turn the heat to low and cover the pot with the lid slightly ajar to allow steam to escape.
- Let simmer for 1½ hours.
- Remove the pot from the heat and let it cool to room temperature.
- Strain over a large bowl, discarding the rinds.
- Use immediately or store the stock in an airtight container in the freezer for up to 3 months.