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Heat the garlic oil in a small, heavy-bottomed saucepan (I use one that’s 18cm in diameter) and stir in the frozen chopped shallots till they have thawed, then carry on cooking over medium heat, stirring every now and again, for 2-3 mins, until soft.
Add the gochujang and tomato purée, stirring them into the shallots over medium heat for about 1 min, then push the vibrant mixture to the edges of the pan and add the butter to the middle.
When the butter has melted, tip the orzo in over it, giving it a stir in the butter to coat, then stir again to incorporate the fiery shallot mixture. Turn the heat up to high, spoon in the soy sauce and stir again, before pouring in 300ml freshly boiled water from the kettle.
Bring the pan back to a boil, then turn the heat down to let it simmer away, uncovered, for 10 mins. Give the pan a casual stir every now and again so that the pasta doesn’t stick to the base of the pan – the orzo should be just cooked and the liquid all-but absorbed, forming a scant spicy sauce.
Stir in the parmesan, then spoon into a bowl and sprinkle with chopped chives, or whichever other herb you have to hand. It may not be quite the done thing, but I like to eat this with a spoon!