Parmesan Broth

Course: Soup

Cuisine: Italian

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings: people

Calories: 77kcal

Author: Platings and Pairings

This easy homemade parmesan broth recipe is rich and packed with umami-flavor. Use in in place of chicken stock or vegetable broth to make soups, sauces, pasta dishes and risottos EXTRA delicious!

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Equipment

Large Pot

Ingredients

2 Tablespoons olive oil
1 onion quartered
1 head garlic cut in half crosswise
½ cup dry white wine
12 cups water
⅔ pound Parmesan rinds about 5 large rinds
6 sprigs fresh thyme
4 sprigs fresh parsley
2 teaspoons whole black peppercorns
2 bay leaves
Salt to taste

Instructions

Heat the 2 Tablespoons olive oil in a large dutch oven or pot over medium-high heat. Add 1 onion and 1 head garlic, and cook, cut-side down, until slightly charred, about 3 minutes.
Add ½ cup dry white wine and bring to a simmer. Cook, scraping any browned bits from the bottom of the pot, until liquid is reduced by half, about 2 minutes.
Add 12 cups water, ⅔ pound Parmesan rinds, 6 sprigs fresh thyme, 4 sprigs fresh parsley, 2 teaspoons whole black peppercorns and 2 bay leaves. Bring to a boil.
Reduce heat to a simmer and cook, stirring occasionally, until broth is very flavorful and reduced by about half, at least 2 ½ hours, or longer if time permits.
Strain the broth through a fine-mesh strainer and discard the solids. Season with salt, to taste, if desired.
Enjoy in your favorite recipe.

Notes

Storage instructions

Store leftovers in an airtight container in the fridge for up to 5 days. Or, freeze for up to three months.

How to freeze it

I like to freeze my parmesan stock in these silicone ice cube molds for easy use in recipes. Once the cubes are frozen, I package them up into a large ziploc bag.

Each cube is about 1/3 cup of broth. If I need to thaw some parmesan broth quickly, it’s easy to just pop a few of these cubes into a small saucepan or into a microwave to thaw them quickly. It’s much faster than thawing an entire container of stock.

Tips

Make sure your rinds are clean. Trim off any moldy looking bits before using.
Other hard cheese rinds will work in this recipe too. Try rinds from manchego, pecorino romano, cheddars and more.

Nutrition