October 4, 2010
1/2 cup grated Parmesan cheese, + more for topping
salt and cracked black pepper to taste
Gradually add the broth, stirring frequently. Bring to a simmer and cover; cook for 8-10 minutes until liquid is almost absorbed and orzo is tender. Remove from heat.
Stir in cream, and parmesan. Top with julienned fresh sage. Season with salt and pepper and serve.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.