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.
Excellent broth. Really good addition to any risotto. I alternated between this broth and a chicken broth for my squash risotto with bacon (on this site). Gave the dish a richer, creamier, cheesier flavor.
Did this today for the first time. Both my husband and I thought it was absolutely yummy. Will do this again and use it in sauces for pasta!
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).
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