Yoshida's Orzo Risotto

Ingredients: 8 ounces orzo pasta 2 tablespoons butter 2 tablespoons shallots, chopped 3 cups hot chicken stock 2 ounces Parmesan cheese, grated 2 tablespoons fresh parsley, chopped 2 teaspoons lemon zest Directions: Melt butter in a saucepan on medium-high heat. Add the uncooked orzo and the shallots, stirring often for about 3 minutes. Add the hot stock one cup at a time, stirring constantly until each cup is absorbed. Stir in the cheese, parsley and lemon zest.

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