Creamy Orzo Pasta

A rice-looking pasta which cooks up quickly – in about half the time as rice. This method is kinda like risotto. Sometimes we add a small chunk of butter and some grated Pecorino-Romano or Parmesan. Try it with my Beef Stew recipe.

2 Tbs. butter (I use only non-salted)
1/4 cup minced onion or shallots
1-2 cloves minced garlic – (of course, more if you like)
2 cups of orzo
1 bay leaf
4 cups of chicken broth, heated
1) Melt the butter in a large skillet; stir in the onion or shallots and garlic and cook slowly for about 5 minutes. Be careful to not brown it.
2) Stir in the orzo and keep stirring, cooking briefly – it will become goldenish colored.
3) Add only 2 cups of the broth and the bay leaf; simmer this uncovered unitil almost all of the liquid has been absorbed – this takes 3 – 5 minutes.
4) Add the remaining broth – cover and simmer for about 8 minutes longer – until most of the broth has disappeared.
5) Season to your liking with salt and pepper.