The Apartment

3 Tbsp butter
1 lb orzo
4 cups chicken (or vegetable) stock, hot
1/2 cup grated Parmesan cheese
1 Tbsp mixed dried herbs (thyme, rosemary, etc.)

1. Melt butter in a large saucepan over medium heat. Stir in the orzo and toast for a few minutes, stirring often.
2. Add half of the stock, stirring so that the orzo doesn’t stick to the bottom of the pan.
3. When the stock is mostly absorbed, add the remaining stock. Continue simmering and stirring until almost all of the stock is absorbed and the orzo is fully cooked, about 12 minutes in total.
4. Stir in black pepper, herbs, and a pinch of salt to taste. Stir in Parmesan cheese. Serve.