Orzo with Brown Butter and Parmesan

This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.

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  1-1/2 cups lower-salt chicken broth
  
  


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  2 Tbs. unsalted butter
  
  


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  1 cup orzo
  
  


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  1/3 cup dry white wine
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  2 Tbs. freshly grated Parmigiano-Reggiano
  
  


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  Thinly sliced fresh chives (optional)
  
  

In a 1- to 2-quart saucepan, bring the chicken broth and 1/2 cup water to a simmer over medium-high heat.

In a 3-quart heavy-duty saucepan, cook the butter over medium heat, swirling the pan occasionally, until the butter turns goldenbrown and smells nutty, about 2 minutes. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.

Pour in the wine and stir until absorbed, about 1 minute. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.

Stir the orzo, season to taste with salt and a generous amount of pepper, and mix in the Parmigiano. Cover and let rest 5 minutes. Add the chives (if using) and serve.