1. In a large pot, cover 7-8 Parmesan rinds with 1.6l water and add 3 peeled, halved garlic cloves.
  2. Bring to a boil, then simmer for two hours until reduced by half, stirring regularly.
  3. Use immediately, or allow to cool and keep in the fridge for up to a week, or freeze for three months.

Use Parmesan broth in place of stocks or other liquids in

  • Soups
  • Stews
  • Risottos
  • Cooking pasta (then add some of the cheesy cooking water to your sauce)
  • Deglazing a pan and making pan sauces
  • Braising liquid
  • Poaching chicken