SIMMER: In a small saucepan, heat the stock over medium heat. When it starts to simmer, reduce the heat to the lowest setting and let it hang out there.

SAUTE: In a wide, 3-quart saute pan, heat the olive oil over medium heat. Sauté the shallot in the oil with a pinch of salt for 4-5 minutes or until translucent. Add the garlic and the orzo pasta and continue to cook for another 3 minutes or until the orzo is golden. Add in the fresh thyme sprigs, and season with umami seasoning, if desired.

RISOTTO: add 1 cup of warm chicken stock to the orzo and stir to combine. Set a timer for 2 minutes less than the max package directions as soon as you add the stock. When most of the liquid has evaporated from the pan, add ½ cup of stock, stir and continue this process until the timer goes off. Test the orzo at this point and see if it needs to be cooked longer; you can let it go for another 2-3 minutes if necessary. You may not end up using all the stock, it just depends on how much the orzo soaks up.

FINISH: Stir in the butter and the heavy cream until it’s all combined. Then add the grated parmesan. Taste and adjust with salt and white pepper as desired. I love to add a drizzle of white truffle oil right before serving!