Yield: Makes about 4 quarts
This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.
Make Ahead Tips
The broth can be made 3 days ahead and kept covered and refrigerated; or freeze in smaller batches for up to 3 months.
If you don’t have a full pound of cheese rinds, the recipe can be halved or even quartered. You can also make the full 4 quarts of broth using an 8-oz. chunk of cheese in place of the rinds.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This has wonderful flavor. It makes about 4 1/2 quarts. After straining, I added a little salt and reduced it to a little over 3 1/2 quarts. The cheese does leave a residue on the sides and bottom of the stock pot which is difficult to remove, but this comes off if you reduce the broth (or even just return the broth to the pot and boil it awhile if you don't want to reduce it much).
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?