Orzo with Brown Butter an Parmesan

By Heritage330

Ingredients

• 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)

Details

Servings 4

Preparation

Step 1

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 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 occasionally, until the butter turns goldenbrown 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 set up.

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.