Sauté the Onion: In a medium saucepan or a shallow casserole dish with a tight-fitting lid, heat the olive oil and butter over a medium heat. Once the butter is melted and foaming, add the finely diced onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.

Toast the Orzo: Add the orzo pasta to the pan with the onions. Stir continuously for about 2-3 minutes until the pasta turns a lovely golden brown colour. Keep a close eye on it, as it can catch quickly.

Toast the Rice: Tip in the rinsed and drained rice. Stir it into the butter and orzo mixture, ensuring every grain is coated. Continue to cook for another minute. What works best for me is to keep it moving so it toasts lightly without burning. You'll notice it becomes slightly translucent at the edges.

Add the Liquid: Pour in the hot stock, then add the salt and pepper. Stir everything once to combine, then bring the liquid to a lively boil.

Simmer Gently: As soon as it boils, reduce the heat to the lowest possible setting. Place the lid securely on the pan and let it simmer gently for 15 minutes. Do not lift the lid during this time!

Rest the Rice: After 15 minutes, turn off the heat completely but leave the pan on the hob with the lid still on. Let it stand undisturbed for a further 10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.

Fluff and Serve: Remove the lid – you'll be greeted by the most amazing aroma! Use a fork to gently fluff the rice, breaking up the grains. Stir through the chopped fresh parsley and serve immediately.