Serves 4

1 1/2 cups lower-salt chicken broth
2 Tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 Tbs. freshly grated Parmigiano-Reggiano
Thinly sliced fresh chives (optional)

In 1-to 2-quart saucepan, bring the chicken broth and ¼ cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasional until the butter turns golden-brown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender about 12 minutes the mixture may still be wet but will setup. Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.

Lamine Perri, Fine Cooking, Aug/Sept 2011, Page 21

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