Butter-Toasted Orzo

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   1. Bring chicken stock to simmer in a small saucepan over medium heat and keep hot, but not boiling.

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   2. In a medium saute pan toast the pine nuts over medium-high heat. Once they are lightly browned and start to smell toasted, transfer them to a bowl and set aside to cool.

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   3. Add half of the butter into the same saute pan, still over medium-high heat. When the butter just begins to bubble stir in orzo and saute for 4 to 6 minutes until about half of the orzo has turned a golden brown.

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   4. Carefully stir in 1/2 cup of the hot chicken stock. This first addition will create a lot of steam and sputtering! Reduce the heat to medium and cook, stirring often until the liquid has been absorbed. Continue to add more stock, 1/2 cup at a time, allowing each addition to be absorbed by the pasta before adding more liquid. After the third addition of stock remove one grain of pasta and taste for texture-it should be somewhat less than al dente. If the pasta is too firm, add the remaining 1/2 cup of stock and cook until it is absorbed.

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   5. Reduce the heat to low and stir in remaining half of the butter until melted and the pasta is smooth. Taste and adjust seasoning with salt.

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   Serve immediately with toasted pine nuts sprinkled over the top of the pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.