Fine Cooking 90

Similar in texture to risotto, this dish is simple yet rich.

• 3 Tbs fresh lemon juice
• 3 medium cloves garlic, finely chopped
• kosher salt
• 3 cups low-low salt chicken broth
• 5 Tbs unsalted butter, cut into 5 pieces
• 1 lb. orzo
• 1/2 cup grated Parmigiano-Reggiano; more for sprinkling
• 1/4 cup chopped fresh flat leaf parsley
• 2 tsp. fresh thyme leaves, lightly chopped
• Freshly ground black pepper

1. Combine the lemon juice, garlic and a generous pinch of salt in a small bowl and set aside.
2. Bring a large pot of well-salted water to a boil over high heat.
3. Meanwhile, put the chicken broth in a medium (3 qt) saucepan and bring to a boil over medium-high heat. Boil until the broth has reduced to 1 cup, 20 to 30 minutes. Reduce the heat to low. Add the lemon-garlic mixture and whisk in the butter one piece at a time. Keep warm.
4. Cook the orzo in the boiling water until barely al dente, about 8 minutes. Drain and immediately toss with the broth mixture. Add the 1/2 cup Parmigiano and the parsley and thyme. Season to taste with salt and pepper and toss well to combine. Serve immediately, sprinkled with additional Parmigiano.