Serves 2
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.
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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.
