Ingredients

• 2 Tablespoons Olive Oil
• 1 Shallot
• 1 Cup Dry White Wine
• 3/4 Pound Parmigiano-Reggiano Rinds
• 1/4 Cup Parsley Leaves stems are OK
• 1/4 Cup Rosemary Sprigs stems are OK
• 2 Bay Leaves
• 1 Teaspoon Baking Soda
• 7 Cups Water

Instructions

1. Add the Olive Oil to your cooking vessel over medium heat and sauté the shallot for about 2-3 minute.  Take care not to brown the shallot as that will make the stock slightly bitter.
2. Add the cup of wine, increase the heat to medium and reduce it by about 2/3 until it’s thick and syrupy. 
3. Add the remaining ingredients and stir until it’s all well integrated.  Seal your pressure cooker, raise the heat and cook for 1 hour.  (in a traditional pot, simmer covered for 4 hours)
4. Strain the mixture in a large colander