Creamy Parmesan Stock Recipe

Name: Creamy Parmesan Stock
Total time: 55 min
Ingredients: 9 ounces (250g) Parmesan rind scraps (about 2 1/2- to 3-inch pieces); 6 cups (1.5L) water; 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume

Why It Works

Simmering Parmesan rinds in water creates an easy, flavorful stock from scraps that would otherwise get thrown out.
Blending the softened rinds after simmering produces a rich and creamy stock with intense flavor, perfect for using in soups, braises, and sauces.

Typically, Parmesan rinds get thrown out or into soups once people hit the hard, “ungrateable” edge, but there’s more ways to use the rind than simply throwing it into a simmering pot on the stove. I like to hold onto the rinds and make a simple stock with them, which I can then store in the refrigerator or freezer.

There are two ways to make a stock from Parmesan rinds. The first is to simply simmer rinds in water, which produces a light, delicious, cheese-flavored broth. However, the second route is my preferred approach, since you wring every last bit of flavor from the rinds: you simmer the rinds in water and then blend them, using an immersion blender or countertop blender, which produces a creamier, more concentrated Parmesan stock.

discarded rinds of parmesan cheese on a marble board — Vicky Wasik

The creamy Parmesan stock can be used as a substitute for water or stock in any recipe where you think the flavor will work. It forms a great soup base, as well as a flavorful liquid for rouxs and other sauces. Trying to boost the flavors of risotto? Look no further. Cheesy beignets, fried dough, biscuits? The possibilities are endless.

I’ve made this with both rinds of Parmigiano-Reggiano and other non-Italian Parmesans, and I typically will save them, well-wrapped and in the freezer, until I have enough to make the stock.

Total: 55 mins

Serves: 4 servings

Makes: 4 cups

Rate & Comment

9 ounces (250g) Parmesan rind scraps (about 2 1/2- to 3-inch pieces)
6 cups (1.5L) water
1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume

Using a paring knife or vegetable peeler, scrape away and remove any mold residue from the Parmesan rinds. Place rinds in a fine-mesh strainer and rinse under cool water for 30 seconds.

Vicky Wasik
Combine rinds with water and salt in a 3-quart saucier or large saucepan, and bring to simmer over medium heat. Reduce heat to maintain gentle simmer, and cook for 30 minutes, stirring occasionally with a wooden spoon to ensure that rinds don’t stick to bottom of the saucepan. Remove from heat.

Vicky Wasik
Working while the Parmesan mixture is still very hot, transfer rinds and broth to a countertop blender jar or tall and narrow vessel suitable for an immersion blender. Using a countertop or immersion blender, pulse, starting at low speed and gradually increasing to high speed, until liquid is creamy and Parmesan rinds are broken down into coarse-breadcrumb-size pieces, 1 to 2 minutes. Strain stock through fine-mesh strainer, let cool to room temperature, then transfer to an airtight container and refrigerate or freeze until ready to use. Parmesan stock can be refrigerated for up to 5 days or frozen for up to 3 months.

Vicky Wasik

Special Equipment

Fine-mesh strainer, 3-quart saucier or large saucepan, immersion or countertop blender.

Make-Ahead and Storage

Parmesan stock can be refrigerated in an airtight container for up to 5 days and frozen for up to 3 months.

Nutrition Facts (per serving)
173	Calories
11g	Fat
6g	Carbs
12g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	173
% Daily Value*
Total Fat 11g	15%
Saturated Fat 6g	32%
Cholesterol 35mg	12%
Sodium 1049mg	46%
Total Carbohydrate 6g	2%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 12g
Vitamin C 0mg	0%
Calcium 363mg	28%
Iron 0mg	1%
Potassium 74mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy Parmesan Stock

This creamy, cheesy concentrate is a great reason to save your Parmesan rinds.

Why It Works

Special Equipment

Make-Ahead and Storage

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