Espresso and Lime

0 Place 1 tablespoon of butter into a medium sauce pan and place it over medium high heat
1 Once the butter is melted and the pan is hot, add 1 cup of orzo into the pan 
2 Allow the dry orzo to brown in the melted butter for 2-4 minutes, stirring occasional
3 Once about half of the orzo has browned, add 2 cups of chicken stock into the pan
4 Bring the chicken stock up to a boil and cook for 8-10 minutes or until the chicken stock has been absorbed by the orzo
5 Transfer the sauce pan onto a heat proof surface, such as a wooden cutting board
6 Add 2 tablespoons of butter into the orzo and stir until melted
7 Add 1/2 cup of grated parmesan and 1 tablespoon of finely chopped parsley
8 Mix until all of the ingredients are fully combined
9 Serve warm