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Parmesan Broth
Sauces

Parmesan Broth

Water simmered with a Parmesan rind, the mushroom trimmings saved from the risotto and a few aromatics. A pressure cooker stocks it in half an hour. The base is water; a pre-made chicken or veggie broth is just an optional shortcut to add flavor faster.

by Gerard

Ingredients

4
  • 1500 ml water
    6 cups. You can go up to 8 cups for a longer, more diluted broth. The base is water — see the shortcut note below.
  • as needed pre-made broth (chicken bone or veggie)
    optional shortcut: swap some of the water for this to get flavor faster. Use chicken or veggie, not fish. Or use all water — see the note on the water.
  • 2 Parmesan rinds
    optional; you can do without them
  • as needed mushroom trimmings
    the shiitake stalks and the portobello stem and gills saved from cleaning the risotto mushrooms
  • to taste black peppercorns
    a few, directly
  • 2 bay leaves
  • 0.5 onion
    halved
  • 2 clove garlic cloves
    peeled
Tools (2)
  • pressure cooker
    Instant Pot or similar; can also be done on the stove
  • fine-mesh sieve

Steps

  1. Put the water water1500 ml6 cups. You can go up to 8 cups for a longer, more diluted broth. The base is water — see the shortcut note below. in the pressure cooker pressure cookerInstant Pot or similar; can also be done on the stove with the Parmesan rinds Parmesan rinds2optional; you can do without them , mushroom trimmings mushroom trimmingsas neededthe shiitake stalks and the portobello stem and gills saved from cleaning the risotto mushrooms , black peppercorns black peppercornsto tastea few, directly , bay leaves bay leaves2 , onion onion0.5halved and garlic garlic cloves2 clovepeeled . For a quicker, fuller-flavored broth, swap part of the water for pre-made broth pre-made broth (chicken bone or veggie)as neededoptional shortcut: swap some of the water for this to get flavor faster. Use chicken or veggie, not fish. Or use all water — see the note on the water. .
  2. For the pressure cooker: seal and cook on high pressure for 30 min, then release the pressure. On the stove instead: bring to a simmer and cook gently, covered, for about 1 hour.
  3. Strain through a fine-mesh sieve fine-mesh sieve and discard the solids. Use the broth for the risotto, or let it cool and freeze for later.

Put the water water1500 ml6 cups. You can go up to 8 cups for a longer, more diluted broth. The base is water — see the shortcut note below. in the pressure cooker pressure cookerInstant Pot or similar; can also be done on the stove with the Parmesan rinds Parmesan rinds2optional; you can do without them , mushroom trimmings mushroom trimmingsas neededthe shiitake stalks and the portobello stem and gills saved from cleaning the risotto mushrooms , black peppercorns black peppercornsto tastea few, directly , bay leaves bay leaves2 , onion onion0.5halved and garlic garlic cloves2 clovepeeled . For a quicker, fuller-flavored broth, swap part of the water for pre-made broth pre-made broth (chicken bone or veggie)as neededoptional shortcut: swap some of the water for this to get flavor faster. Use chicken or veggie, not fish. Or use all water — see the note on the water. .

For the pressure cooker: seal and cook on high pressure for 30 min, then release the pressure. On the stove instead: bring to a simmer and cook gently, covered, for about 1 hour.

Strain through a fine-mesh sieve fine-mesh sieve and discard the solids. Use the broth for the risotto, or let it cool and freeze for later.