ORZO RISOTTO

 1 cup orzo

3 tbsp olive oil

3/4 cup chopped shallots

1 tbsp minced garlic

1/4 tsp dried thyme 

1/2 cup dry white wine

2 1/2 cups chicken broth

Pinch of salt

1/2 cup grated Parmesan

2- 3 tbsp butter

Heat oil in a 3 1/2 qt saucepan over medium heat. Cook shallots with a pinch of salt for 4 minutes stirring frequently. Add the garlic and stir for 1 minute.Add the orzo and keep stirring until the pasta is golden 3-4 minutes. 

Pour in the wine and simmer until the wine evaporates then add the thyme. Pour in the chicken broth into the pan and bring the mixture to a boil reduce to medium and simmer uncovered for 18 minutes adding more broth if necessary.   

Remove the pan from the heat, drop in then butter and stir until melted. Adjust seasoning with salt and Parmesan to taste and serve immediatey

PLEASE DON'T FORGET THAT THE PARTHENON MARBLES MUST RETURN TO GREECE