One Cup And Two Tablespoons Of Dry Orzo Pasta
Two Quarts Of Warm Chicken Stock
Two Tablespoons Of Diced Spanish Onion
A Minced Garlic Clove
1/3 Cup Of Dry White Wine (That You Would Drink)
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1 1/2 Tablespoons Of Unslated Butter
Two Tablespoons Of Chopped Fresh Italian Parsley
A Tablespoon Of Olive Oil
Into a small saute pan, add two tablespoons of the orzo pasta. Put on medium heat and cook until the pasta turns brown in color. Note: make sure to turn the orzo while cooking so that the pasta gets browned evenly.
Into a 12-14 inch shallow sauce pan, add the olive oil, the onion, the garlic, the sea salt, and the ground black pepper. Cook on medium heat stirring occasionally for three minutes. Add the white wine. Continue to cook while stirring until the orzo absorbs most of the wine.
Add four ladles of the warm chicken stock. Cook while stirring until the orzo absorbs most of the chicken stock and then add two more ladles. Continue to cook while stirring until the pasta absorbs most of the chicken stock. Continue this process adding two ladles of stock at a time until the orzo is al dente (meaning tender but firm to the bite) and the mixture is creamy. The cooking time will vary between 20-30 minutes.
Turn off the heat and add the butter. Stir the butter into the risotto until it has melted. Add the parsley. Stir one more time annd serve.