Don't Throw Away Your Parmigiano Crust – It's an Excellent Stock Cube – Recipe

Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or freezer, they last for a very long time. Today's culinary creation uses them in a thrifty, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. I was planning a classic tomato orzo to finish the remaining portion in the cupboard left over from making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. Following this approach, I believed it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, paired with a parmesan rind, shallot, butter and a splash of cream or water, transforms a one ear of corn into a hearty and deeply satisfying meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover 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, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

Drain the warm corn broth into the orzo pan, heat until boiling, then lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up topped with extra butter and a sprinkling of the saved shredded cheese.