Butter-Toasted Orzo

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

2. In a medium sauté 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.

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

4. Carefully stir in ½ 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, ½ 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 ½ cup of stock and cook until it is absorbed.

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.

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