You can make this recipe for Parmesan broth whenever you have an extra piece of Parmigiano Reggiano® cheese with rind in your cheese supply. Just remember that only Parmigiano Reggiano cheese can be used for making Parmesan broth. Other cheeses may have inedible substances added to their rind. The rind on Parmigiano Reggiano is completely edible and serves as a wonderful flavor enhancer. If you’re new to cooking with Parmesan in your soups like this Parmesan broth, you don’t yet know how delicious the
cheese and rind become when they soften! After cooking, the soft rind can be chopped and added to soup, risotto, pasta sauce, or vegetables.
Store pieces of leftover Parmigiano Reggiano rind in a plastic bag in your freezer until you have enough to make Parmesan broth. Parmesan broth is perfect for a meatless soup or stew and in recipes that call for chicken broth. This Parmesan broth is also wonderful for making a simple risotto, and for making our Parmesan Cream Sauce. It adds amazing depth to both. Note: If you have a pressure cooker, follow the manufacturer’s directions for making broth and this Parmesan broth can be ready in less than an hour.