I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth.
When I do this, it just gets all gloppy and I have a hard time stiring it in. I can mitigate it a little by adding the cheese in parts, but eventually it builds up. Additionally, when I go to clean the pot, I find that a bunch of the cheese has ended up stuck to the side of the pot.
Is there a way to cook parmesan cheese so that it melts into the broth, rather than sticking to everything and just making globs?