Orzo "Risotto" - cooking recipe

Ingredients

1 (1 lb) box orzo pasta
2 cups chicken broth
1 teaspoon orange zest, finely grated
1/4 teaspoon thyme, finely chopped
2 ounces parmigiana parmigiano-reggiano cheese, finely grated
2 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
Transfer orzo to a 2 quart heavy saucepan and add stock, zest, thyme. Simmer over moderate heat, stirring constantly until stock is absorbed about 5 minutes.
Stir in cheese, butter, salt and pepper and serve immediately.