Don't Discard That Parmigiano Rind – It's a Superb Flavor Booster – Cooking Guide

The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, gravies and all sorts, adding incredible taste in the form of savory richness and creamy texture. Stored in the refrigerator or freezer, they last for a very long time. This week’s recipe incorporates them in a thrifty, creamy corn orzo that converts a few simple ingredients into cozy fall food.

Creamed Corn Orzo

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up the remaining portion in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. Following this approach, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, paired with a parmesan rind, shallot, butter and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Sea salt and ground 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. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about five minutes, until tender, 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, heat until bubbling 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 simmer, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.