Parmesan Stock Pressure Cooker Recipe

Parmesan Stock Pressure Cooker Recipe

Ingredients

Makes about 1 quart – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 large white onion, sliced
• 1 cup dry white wine
• 1 (½-pound) Parmigiano-Reggiano rind (about 4-inch square piece), cut into pieces, or a selection of accumulated chunks
• 1 bay leaf
• 1 teaspoon black or white peppercorns
• 4 cups water, or as needed

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the onion, reduce the heat to low, place a round of parchment paper directly on top of the slices, and sweat them for 15 minutes
3. The onions will cook without browning
4. Discard the parchment and add the wine
5. Increase the heat to high and bring to a lively simmer
6. Add the cheese rinds, bay leaf, and peppercorns
7. Add enough water to cover and bring to a boil
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 10 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
16. Press the vegetables and rind to extract all the liquid
17. Discard the solids
18. Cool completely
19. Skim the surface of any fat with an oversized spoon
20. The broth is ready for use
21. It will keep in an airtight container in the refrigerator for up to 4 days and the freezer up to 3 months

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