You begin with a soffritto of minced onion sweated in butter, then if you like add whatever condimento you wish—this time I used swiss chard leaves finely cut into a chiffonade—and allow it to insaporire (absorb the flavor of the soffritto) for a few minutes.

Then add your pasta—I used orzo, known in Italy as risoni—and just enough broth or water to cover the pasta. (NB: Unlike a risotto, there is no need to allow the pasta to 'toast' nor to add wine.) As for any risotto, you add successive ladlefuls of liquid as the prior ones evaporate, until the pasta is cooked al dente. Most but not all of the cooking liquid should have evaporated.

Add grated cheese, mix well and serve immediately.