1 cup orzo, cooked then lightly tossed with 1 tsp white truffle oil
3 oz. heavy cream
6 oz. chicken stock
6 tbsp. manchego cheese, shredded
Kosher salt and cracked black pepper to taste
• Heat cream and chicken stock in a saucepan.
• Add orzo and cheese and cook for approximately 2 minutes.
• Season with salt and pepper, to taste. Serve warm.