½cupfinely grated pecorino romanoplus more for serving
1lemonzested and juiced
1Tbspunsalted butter
⅓cupmascarpone cheese
Freshly ground black pepperfor serving
Extra virgin olive oilfor serving
Instructions
In a large skillet, heat butter over medium heat until melted. Add in garlic and cook about 1 minute.
Add in orzo and stir to coat.
Add in about 1/3 of the chicken stock and cook over medium low heat, stirring until most of the liquid is absorbed.
Repeat this process until the pasta is al dente and there is a bit of liquid remaining in the pan. You want to maintain a simmer (not a full boil) through this process so that the pasta cooks gently and all the liquid doesn’t cook off without the pasta being able to absorb it and cook through.
Season with a touch of salt.
Reduce heat to low and stir in pecorino, lemon zest, lemon juice, butter and mascarpone.
Season with more salt if needed.
Garnish with more pecorino, lemon zest, black pepper, and extra virgin olive oil.