Don't Discard That Parmesan Crust – It Is a Superb Stock Cube – Cooking Guide

Parmesan rinds represent the best sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into cozy fall food.

Creamed Corn Orzo

The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. 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. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a one ear of corn into a hearty and deeply satisfying dish for two.

Serves 2 generously

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

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, 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.

Drain the warm corn broth into the pasta pot, heat until boiling, then turn down to a simmer and simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve topped with additional butter and a sprinkling of the reserved grated parmesan.