Orzo "Risotto"

1. 1

   Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes.

2. 2

   Drain in a colander and rinse under cold water to stop cooking.

3. 3

   Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme.

4. 4

   Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.

5. 5

   Stir in cheese, butter, salt, and pepper and serve immediately.

No additional tips available.