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Measure and prepare all the ingredients, and chop the onion into small cubes.
Melt one tablespoon of butter in a deep pot or pan—in my case, a pan like a wok.
Melt the tablespoon of butter and caramelize the chopped onion until it is soft and turns golden brown. This will take about 3-5 minutes.
Once the onion is ready, add another tablespoon of butter and orzo. Toast the orzo until it turns medium brown. This will give the dish a slightly nutty flavor, and the pasta will be al dente.
When the orzo is ready, add the rice and pour in the wine so that the rice and orzo taste slightly sour.
Add the chicken broth and cook until the orzo and rice absorb all the spit. Simmer on low heat, covered, for about 15 minutes.
Add salt and fresh parsley to taste.
Then remove from heat and let the orzo rice rest for 10-15 minutes so that the rice and orzo absorb all remaining liquid. This will give the dish a loose consistency, prevent it from sticky rice, and give it a perfect texture. You can eat it alone or serve it with any type of stew.Enjoy!