Don't Discard That Parmigiano Crust – It Is an Excellent Stock Cube – Recipe

Parmesan rinds are the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and all sorts, adding incredible taste in the form of savory richness and creamy texture. Kept in the fridge or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, paired with a cheese crust, shallot, butter and a splash of cream or water, transforms a one ear of corn into a generous and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining 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, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook 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 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 reserved grated parmesan.