Heat the vegetable oil in a heavy-based saucepan, add the chopped vegetables and sweat without colouring until softened. Add both the reduced chicken stock and white wine and bring to the boil. Pour in the reduced cream and bring back to the boil. Reduce the heat to a simmer. Add the Parmesan rind and cook for 25 minutes. Add the grated Parmesan and cook for a further 5–8 minutes until the sauce has reduced and coats the back of a spoon. Season to taste with salt, freshly ground pepper and a squeeze of lemon before passing the Parmesan cream through a fine sieve.
© 2005 Liam Tomlin. All rights reserved.