Don't Throw Away That Parmesan Rind – It Is a Superb Stock Cube – Cooking Guide
Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and creamy texture. Kept in the fridge or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, shallot, butter and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling dish for two.
Feeds two people well
- 1 fresh corn cob
- 50g butter
- One medium-sized onion, skinned and diced
- Two cloves of garlic, peeled and roughly chopped
- 250 grams of orzo pasta
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
To get the most flavour from your corn cob, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. After that, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.
Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with additional butter and a dusting of the saved shredded cheese.
