Photo Credit: Elizabeth Newman
This flavorful broth takes tons of dishes to the next level, from stews and soups to risotto and more. Use this broth in place of vegetable or chicken stock in any recipe that could use the oomph of umami Parmigiano flavor. You can request for just parmigiano rinds at cheese counters in grocery stores – or just stock up on your own and freeze them!
- 1 pound Parmesan rinds
- 1 carrot peeled and chopped
- 1 celery stalk chopped
- 1 head garlic halved across the equator
- 1 onion halved
- 4 sprigs fresh oregano
- 2 sprigs fresh thyme
- 1 bay leaf
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking.
- Turn off the heat and allow the broth to cool. Once cooled, strain into jars or containers. You can refrigerate or freeze until needed.