Adapted from Fine Cooking via The Mom Chef: Taking on Magazines One Recipe at a Time
2 cups chicken broth
2 tablespoons butter
1 cup orzo
1/3 cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan
Thinly sliced chives, optional
In a saucepan or the microwave, heat chicken broth to a simmer.
In a large saucepan, cook the butter over medium heat, swirling the pan occasionally to allow butter to brown but not burn. When butter turns golden and smells nutty, add the orzo and stir. Cook for about 2 minutes, till orzo is golden.
Pour in the wine and stir till absorbed. Add the hot broth, stir and cover. Reduce heat to low and cook about 12 minutes, till orzo is tender. There will still be some visible liquid in pan.
Stir pasta, sample and add salt to taste and a generous grind of black pepper. Mix in Parmesan. Cover and let rest 5 minutes. Serve with chives if desired.