Turning Parmesan Rinds into Liquid Gold: How to Make Rich Parmigiano Reggiano Broth

Turning Parmesan Rinds into Liquid Gold: How to Make Rich Parmigiano Reggiano Broth

Before you toss that leftover wedge of Parmigiano Reggiano, think twice: the rinds are flavor gold. Packed with umami, they transform soups, sauces, and risottos into something truly special. Save them up, simmer with a few aromatics, and you’ve got a luxurious Parmesan broth that’s easy to make, impossibly tasty, and perfect for elevating everything from minestrone to tortellini soup.

Parmesan Brodo (Broth)

Makes about 2 quarts

Ingredients

• 3 Tbsp extra-virgin olive oil
• 1 yellow onion, cut into quarters
• 1 head garlic, top sliced off to expose cloves
• 1 lb Parmigiano Reggiano rinds
• Several sprigs of fresh herbs (parsley, thyme, oregano)
• 1 Tbsp black peppercorns
• 2 bay leaves
• 10 cups cold water
• Optional: 1 lb fresh or frozen cheese tortellini

Instructions

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Once shimmering, add the onion and garlic, sautéing until lightly browned—about 5 minutes.
2. Add the Parmigiano rinds, herbs, peppercorns, and bay leaves. Pour in the cold water, making sure the rinds are fully submerged and not sticking to the bottom.
3. Bring to a gentle boil, then reduce the heat and simmer uncovered (or partially covered) for 2 hours. Stir occasionally to prevent sticking.
4. Strain the solids and discard. Store the broth in airtight containers in the fridge for up to a week or freeze for up to 3 months. Don’t worry if a thin layer of fat solidifies on top—it melts back in when reheated, giving the broth a silky texture.
5. Optional tortellini serving: Cook tortellini in salted water separately. Heat the Parmesan broth in another pot. Serve tortellini in bowls, ladling warm broth over the top.

Tip: For a faster version in an Instant Pot, reduce water to 8 cups, cook on high pressure for 30 minutes, and allow a natural 20-minute pressure release. Strain, and enjoy.

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