Ingredients
6 to 7 cups chicken or vegetable stock
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 large yellow onion, coarsely chopped
Kosher salt and freshly ground black pepper, to taste
3 cups orzo pasta
1 1/2 cups grated Asiago cheese
1 cup fresh cilantro leaves
Preparation
In a large saucepan, bring the stock to a slow boil.
In a large skillet or saucepan set over a medium flame, melt and combine the olive oil and butter. Add the onion and saute until translucent, about 5 minutes.
Season lightly with salt and pepper, then add the orzo and continue cooking until the pasta browns lightly.
Using a ladle, carefully add the stock to the skillet. Bring to a boil and cover. Turn off the heat and let stand 20 minutes. The orzo should absorb the liquid. If any remains, cook over a low heat until absorbed.
Stir in the cheese and the cilantro, saving several leaves for garnish. Garnish and serve.
