brig 2 ½ c chicken stock to a boil, then add 1 c orzo and cook 7-8 minutes until liquid is almost absorbed. Off the heat and add the juice of 2 lemons, 1//4 c cream, ¼ c grated Parmesan, 2 tbsp mascarpone, 2 tbsp butter, 2 tbsp fresh chives, 1 tsp lemon zest and salt and pepper to taste. We tried this on 6/1/09, I loved it. Everyone else hated it. It took much more than 7-8 minutes to cook and was fairly liquidy but still very good.