Parmesan stock

... and 12 ways to use it

As you can probably imagine, I have a very expansive stock portfolio, and the one that consistently yields the most ✨compliments✨ is Parmesan stock. The bad news: it only comes around once in a blue moon, since one litre of stock requires around 6 parmesan rinds (this also makes it more special, if you ask me). The good news (for me at least): I live with an Italian, so this moment comes around more frequently than in your average household.

From The New Yorker

Parmesan stock is amazing. It’s rich, packed with umami, easy to make, and super scrappy, as it uses up leftover bits that might be thrown away (in this economy?! Parmesan is expensive, might as well get maximum bang for your buck)! It’s easy to make, super versatile, and it imbues your kitchen with a scent so delicious I’m surprised it hasn’t been turned into a candle yet. It’s also vegetarian (not vegan though, sorry).

Fun fact: did you know that parmesan (along with tomatoes, mushrooms, and kombu seaweed) is a natural source of monosodium glutamate (MSG)? MSG has been villainized for decades, but there’s actually no real data to support its supposed health risks. It’s been recognised as safe by the FDA, and it’s clearly the backbone of not just Chinese, but also Italian cuisine - so unless you have a legit allergy, get over the fear 😉.

The Recipe

Yields around 1 litre

All the ingredients cosying up

Ingredients

2 tb olive oil
1 shallot (halved, not peeled)
1 head garlic (cut in half crosswise)
1/2 cup dry white wine
2 litres water
5-6 Parmesan rinds (from a regular 200g piece of parmesan)*
2 rosemary sprigs
2 tb black peppercorns (whole)
2 tb salt

*you can collect and freeze them in a Ziploc bag!

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the shallot and garlic, and cook for about 3 minutes (cut side down) until slightly charred.

2. Add the wine and bring to a simmer. Cook for 2 minutes, stirring to scrape any burnt bits from the bottom of the pot.

Action shot

3. Add cold water, parmesan rinds, rosemary, peppercorns, bay leaves, and salt. Bring to a boil. 

4. Reduce to a low flame and simmer gently for at least 2 and a half hours, stirring occasionally, until the stock reduces by half.

5. Strain through a fine-mesh sieve and discard the solids. 

6. Use it in your favourite recipe, like below:

Little bundles in parmesan stock

12 ways to use it 

1. For ravioli/tortellini/faggotini in brodo.

2. Use it instead of vegetable stock when cooking risotto.

3. In savoury oatmeal!

4. Cook beans in it!

5. As a soup base: it works particularly well in Italian soups.

6. Or French onion soup to add an extra layer of cheesiness.

7. When de-glazing a pan: whip up a saucy little sauce with a little je-ne-sais-quoi

8. Jazz up your mashed potatoes or polenta.

9. Give your Kraft mac & cheese a glow-up!

10. As a braising liquid!

11. Sip it hot out of a mug.

12. In a cocktail, like a bullshot (honestly, stranger things have happened).

Notes: if you’re impatient and can’t wait to amass 6 rinds, ask at your local supermarket or Italian deli, many shops sell them in bulk. Otherwise, you can also use single parmesan rinds to jazz up regular soups while cooking them: just drop the rind right into the broth and let it simmer along with the other ingredients. It’ll add so much extra umami to your soup.