1cupparmesan cheeseshredded, plus more for serving
dashcrushed red pepper flakes(optional)
In a small pot, melt the butter. Saute the minced garlic just until you can smell it then add in the orzo pasta. Cook it until it begins to smell toasty and looks shiny and semi-translucent.
Stir in the white wine and cook until it is almost gone. (This is called au sec.) Pour in the chicken stock and cook for about 15 minutes, stirring often. Cook until a thick sauce is made and pasta is al dente. It will absorb most of the chicken broth.
Stir in the shredded parmesan cheese until melted, season with salt and pepper and serve with optional crushed red pepper.