I love making parmesan broth when the weather starts to get cold. It is such a tasty ingredient that makes comforting soups, takes risotto up a notch, adds instant flavor to a pasta recipe, and can even work well with some bean dishes!
To make parmesan broth, you save your parmesan rinds over time. Keep a zip top bag in your freezer, and add to it whenever you have a rind. Once the bag is full, it is time to make some broth!
- 1 lb parmesan rinds
- 1 head garlic, cut in half
- 2 onions, quartered
- 15 sprigs parsley
- 15 sprigs thyme
- 5 sprigs rosemary
- 1 T whole peppercorns
- 2 bay leaves
With the cheese cloth, create a bundle with the parmesan rinds inside and tie at the top. This will prevent the cheese from sticking to the bottom of your pot.
Place garlic, onions, parsley, thyme, rosemary, peppercorns, and bay leaves in a large pot. Place parmesan bundle on top. Cover the ingredients with water.
Bring the pot of water to a boil, and then lower the heat on the stove and allow the broth to simmer for about 2 hours, stirring every now and then, or until the stock has reduced, and the broth is flavorful.