Parmesan rinds are so full of flavor and natural oils. We sell them in packs at our deli area that are cut directly off the wheels we break down for you to enjoy. Any good Italian grandma will know that adding the rind into your risotto adds flavor and a delicious extra for some lucky person to chew on later in the meal. ‘Brodo’ is a simply stock made from parmesan rind and vegetables or meat bones simmered gently to give a gorgeously rich stock to use for soups or risotto. We like to use it to poach chicken in before serving it with orzo or other small grained pastas, peas and plenty of black pepper.
Keep your parmesan rinds in the dairy section of your fridge. If they start to grow a bit of blue mould (the stuff that just lives in your fridge) simply wipe down with a damp cloth or trim. Don’t be afraid to add them to casseroles, risotto, polenta, soups and stocks for a really amazing bright flavor base.