🔗 Share this article Don't Discard Your Parmigiano Rind – It Is an Excellent Stock Cube – Recipe Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the fridge or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into cozy fall food. Creamed Corn Orzo The meal was a happy accident, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I believed it would be good to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two. Feeds two people well 1 fresh corn cob 50 grams of butter One medium-sized onion, peeled and finely chopped 2 garlic cloves, peeled and roughly chopped 250 grams of orzo pasta 40-50g parmesan rind – shred and save leftover cheese 100ml double cream, optional Salt and black pepper High-quality olive oil, to finish For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, bring to a boil, then turn down to a simmer, cover and allow to simmer slowly. Melt the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn. Strain the hot corn stock into the pasta pot, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.