Homemade Parmesan Broth
Bogged down in parmesan rinds? Don’t throw those flavor-bombs away, make parmesan broth instead! This broth is the way to subtly punch-up the flavor of any dish – add it soups and stews, use it as a base for risotto or polenta, or mix it into your favorite pasta sauces. No matter how you use it, parmesan broth is the easy way to reduce food waste and turn up the flavor to 500!
- Serves: 1 Batch
- Prep Time: 10 minutes
- Cook Time: about 2 hours
Ingredients
- 1 lb. Parmigiano Reggiano Rinds
- 1 Garlic Head, halved widthwise
- 2 Shallots, quartered
- 6-8 stalks Fresh Rosemary
- 6-8 stalks Fresh Thyme
- 2 Whole Bay Leaves
- 8 Whole Peppercorns
- 1 c. Dry White Wine
- Kosher Salt, to taste
Instructions
Add all ingredients except salt to a large stock pot or Dutch oven, and cover with cold water. Bring to rapid boil, then reduce to a simmer and cover. Cook on low heat for about 2 hours or until liquid has reduced by 1/3 to 1/2; allow broth to cool. Pour through fine mesh strainer into a resealable jar to remove solids.
Use broth as a flavorful base for risottos and polentas, or add to soups and stews for a kick of concentrated umami flavor! Plus, make sure to compost all the mushy veggies.
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