By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
500 cal · 55 min
Creamy Parmesan Stock
Recipe GLPR47ef3ca38f54ae
A rich, umami-forward stock made by gently simmering Parmesan rind scraps in water until they dissolve into a creamy, savory broth. This versatile foundation captures the deep, complex flavors of aged cheese and creates a luxurious base for soups, risottos, and sauces.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
9 ounces Parmesan rind scraps (about 2 1/2- to 3-inch pieces)
6 cups Water
1 teaspoon Kosher salt (Diamond Crystal; if using table salt, use half the amount by volume)
Directions
Bring the water to a boil in a large pot over medium-high heat.
Add the Parmesan rind scraps and kosher salt to the boiling water.
Reduce the heat to low and maintain a gentle simmer, uncovered, for 45 to 50 minutes, stirring occasionally. The rinds will gradually soften and dissolve into the liquid, creating a creamy, savory broth.
Once the rinds have completely dissolved and the stock has thickened slightly, remove from heat. Strain through a fine-mesh sieve if you prefer a completely smooth broth, or leave small particles for a heartier texture.
Use immediately or cool completely and refrigerate for up to 5 days, or freeze for up to 3 months.
Comments
This is a smart, thrifty stock that turns parmesan scraps into something genuinely useful. All three ingredients are available at every Charlotte grocery chain, and the parmesan rind is likely something you'd otherwise throw away, making the cost per serving nearly free. The stated 55 minutes is honest—this is a true simmer with minimal hands-on work, perfect for a busy weeknight. The stock freezes beautifully and will earn its place in your repertoire for risottos, soups, and pasta dishes.
Sign in or create a free account to add your review.
