Printed July 29, 2026
Pasta Water Risotto with Parmesan Rinds
That starchy pasta water you usually dump contains liquid gold. Combined with those cheese rinds you've been hoarding, it becomes a creamy risotto that never saw traditional broth.
Ingredients
- 4 cups reserved pasta cooking water
- 2-3 parmesan or pecorino rinds
- 1.5 cups arborio rice
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup grated parmesan
- Black pepper and salt to taste
- Any leftover cooked vegetables, chopped
Preparation
Stop throwing away pasta water and cheese rinds. Combined, they create a base so flavorful it rivals traditional stock, while the rinds melt into pockets of concentrated umami.
Build the Base
Heat pasta water in a pot with the cheese rinds. Keep at a gentle simmer. The rinds will soften and infuse the liquid with deep savory notes over 20-30 minutes.
- Heat olive oil and 1 tablespoon butter in a wide pan over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook 1 minute.
- Add rice and toast for 2 minutes, stirring constantly.
- Pour in wine and stir until absorbed.
- Begin adding pasta water one ladle at a time, stirring frequently.
- Wait until liquid is absorbed before adding the next ladle.
- Continue for 18-20 minutes until rice is creamy and just tender.
The Finish
Remove from heat. Fish out the cheese rinds (you can scrape off any softened cheese back into the risotto). Stir in remaining butter, grated parmesan, and any leftover cooked vegetables. Season generously with black pepper.
The texture should be flowing and creamy—all'onda, as the Italians say. This risotto proves luxury can be built from what others discard.
