Don't Discard Your Parmesan Rind – It Is a Superb Stock Cube – Cooking Guide

Parmesan rinds represent the best sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and all sorts, providing pure deliciousness in the form of savory richness and smooth consistency. Kept in the refrigerator or icebox, they last for a very long time. This week’s recipe uses them in a budget-friendly, creamy corn orzo that converts a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a cheese crust, onion, butter and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying dish for two.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. After that, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and leave to cook on a low heat.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Strain the hot corn stock into the orzo pan, heat until boiling, then lower to a gentle boil and cook, mixing often, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the reserved grated parmesan.