Gently warm the vegetable stock in a medium saucepan over low heat and keep it at a simmer.
In a large, deep skillet over medium heat, warm the olive oil.
Add the minced shallot and cook, stirring, until softened and fragrant, about 2-3 minutes.
Add the orzo to the skillet.
Stir constantly for 2-3 minutes until the pasta is lightly toasted and coated in oil.
Season with a pinch of salt and pepper, then pour in the white wine.
Stir until the wine has completely evaporated.
Begin adding the warm stock, one ladleful (about 1/2 cup / 480 ml) at a time.
Stir frequently, allowing the orzo to absorb most of the liquid before adding the next ladleful. The mixture should always be simmering gently, never dry.
Continue adding stock and stirring for 10-15 minutes. Start tasting the orzo after 10 minutes. It's ready when it's tender with a slight al dente bite.
Remove the skillet from the heat.
Stir in the softened butter and 1/2 cup (480 ml) of Parmesan cheese until melted and creamy.
Taste and adjust seasoning with more salt and pepper if needed.
Serve immediately, topped with extra Parmesan.
Don't skip the toasting!
Sautéing the dry orzo in oil before adding liquid gives it a wonderful nutty flavor and helps it cook more evenly.
Keep your stock warm.
Adding cold liquid to the hot pan will cool everything down and interfere with the cooking process.
Keep it at a gentle simmer in a separate pot.
