PARMESAN STOCK

Makes about 2 Quarts

3-4 TBSP of neutral oil, we like avocado oil for this one

1 head of garlic, sliced in half

2 Small shallots, Sliced in half

2 Small onions, Sliced in Half

TBSP Black Peppercorns

4 Sprigs of Rosemary

6 Sprigs of Thyme

.5 C White Wine

.5lbs Parmesan Rinds

1 Gallon of Water

Heat the oil in a pot over medium-high heat. Once it’s hot, add the onions, garlic, and shallots, flat side down and sear until they have a lot of color. Move them around occasionally ensuring they don’t stick. 

Add peppercorns and herbs, stirring to make sure everything is coated in oil. Saute for 2-3 minutes until very fragrant.

Carefully add white wine to deglaze, and cook it off for 2-3 minutes. 

Add parmesan rinds and saute for 5 minutes. Move them around a lot so they don’t stick, and so they evenly soften.

Add one gallon of water and bring to a boil, then take it down to a simmer and reduce the stock by half.

Strain and let it cool, then store it covered in the fridge. Some cheese and fats may harden up on the top when it cools. Don’t skim it, just heat the stock up when you’re ready to use it and it will dissolve quickly.