Recipe: Parmesan stock

sweat the onion and garlic

If you really enjoy freshly grated Parmesan in your cooking, you'll eventually get to the rind.  Although it really isn't edible in any enjoyable way, there's still a lot of flavour there, and a Parmesan stock is a great way to get every last bit of enjoyment out of your cheese.  What can you use it for?  Soups like Italian Wedding, or brodo are great - even a broccoli cheese soup would benefit from a cheese-based stock.  This is perfect for a broth-style pasta dish, or you could use it in an Alfredo sauce or a cheese fondu base.  This recipe was made from the rind I had on hand from a pretty large wedge, but you can save up smaller amounts in the freezer until you have enough.  My 2 litres reduced down to just over 500ml, but it has a fantastic flavour.

You will need:

add the water, rind and aromatics

215g / 7.6oz    Parmesan rinds (or whatever you have around)
1                      medium white onion
2 cloves           garlic
1                      bay leaf
12                    black peppercorns
 2L / 2qt          cold water
6                      basil stems
12                    parsley stems            

Method:

 - sweat the onion without colour in olive oil
 - add the garlic and continue to sweat

steep the herb stems

 - add the water, Parmesan rinds, bay leaf and peppercorns and bring to a simmer
 - keep at a low simmer for 3 hours
 - turn off the heat, drop in the herb stems, cover the pot and let steep 1/2 hour
 - strain, cool down, and store in the fridge
 - remove the hard fat cap
 - use as needed

rich and cheesy