Parmesan Broth
Store pieces of leftover Parmigiano Reggiano rind in a plastic bag in your freezer until you have enough to make Parmesan broth. Just remember that only Parmigiano Reggiano cheese can be used for making Parmesan broth. Other cheeses may have inedible substances added to their rind. The rind on Parmigiano Reggiano is completely edible and serves as a wonderful flavor enhancer. Parmesan broth is perfect for a meatless soup or stew and in recipes that call for chicken broth. This Parmesan broth is also wonderful for making a simple risotto, and for making Four Cheese Sauce. It adds amazing depth to both. Note: If you have a pressure cooker, follow the manufacturer’s directions for making broth and this Parmesan broth can be ready in less than an hour.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion quartered and peeled
- 2 garlic cloves crushed
- 1 fennel bulb roughly chopped*
- 1 Parmigiano Reggiano rind
- 1/2 parsley bunch stems and leaves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon thyme
Instructions
- Heat olive oil in a large soup pot. When hot, add the onion, garlic, and fennel. Cook over moderate heat until the vegetables have softened and are beginning to brown. The more caramelized the vegetables are, the deeper the flavor of your broth will be.
- Add 2 quarts of water and the rest of the ingredients. Bring to a simmer and simmer for 3 - 4 hours, until the Parmesan rind has become soft. Strain the broth before use.
Notes
*Note: You can substitute leeks for the fennel in this recipe.
Adapted from Parmesan.com
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