Creamy Orzo Recipe

Steps

1. 1Add the butter and olive oil to a large saute pan on medium heat. (You want to use a pan or pot that has a fitted lid.)
2. 2Once the butter has melted, add the orzo. For the next two minutes you will lightly toast the orzo until most of them become golden brown.
3. 3Raise the heat to high and add the chicken stock. Add salt and freshly cracked pepper. Mix together the orzo in the broth.
4. 4Cover the pan with a lid and turn heat to low. Simmer for 7-9 minutes until the orzo has almost doubled in size and absorbed almost all the liquid. The orzo should still be al dente and there should be some liquid in the pan.
5. 5Uncover the pan and raise the heat to high. Add the heavy cream and mascarpone. Stir constantly and allow it to thicken for about 3 minutes. This will continue to cook the orzo.
6. 6It may seem that it has too much liquid, but you want it to be very creamy. It will naturally dry up once you serve it. If it’s too dry, add another 2 oz of mascarpone to keep it loose.
7. 7Turn off the heat and add 3/4 cup of parmigiano. Stir as you add it in. Taste the orzo for salt and pepper and adjust the seasoning as needed.
8. 8Serve and top with more cheese, freshly cracked pepper, herbs and finishing olive oil.