Brodo di Parmigiano Reggiano: The Parmesan Broth Recipe

Already down to the rind of your Parmigiano Reggiano? We like to grate the King of Cheeses on almost anything, so a rind is too precious to throw away. Make it last longer with this simple parmesan broth. Use it for stuffed pasta in brodo or to deepen your next soup.

Ingredients

• 1 large carrot, washed thoroughly and roughly chopped
• 2 medium onions, skins peeled and roughly chopped
• 4 celery stalks, washed thoroughly and roughly chopped
• 8 cups cold water
• 1 bouquet garni (bundle of herb stalks such as parsley, sage, rosemary, whole peppercorns, juniper berries, smashed whole garlic cloves, bay leaves, etc.)
• 10 ounces Parmigiano Reggiano DOP rinds

How to make Brodo di Parmigiano Reggiano

1. In a large stockpot, heat a generous drizzle of extra virgin olive oil over high heat. Add the carrot, onions and celery, season generously with salt and stir occasionally, continuing to cook over high heat. Let the carrots turn golden brown and the onions become translucent.
2. Cover the vegetables with the cold water, add the bouquet garni and the Parmigiano Reggiano rinds and bring to a rapid boil. Lower the heat to a simmer and cook over low heat for up to 3 hours, until very fragrant and the liquid has absorbed the flavors of the rinds.
3. Pass the broth through a fine strainer and return it to a large stockpot to finish the dish.
4. Use immediately in your next risotto or pasta in brodo, or freeze for a rainy day.