Parmesan Cups With Orzo 'risotto'

• 2 cups good chicken or other stock
• 1 cup orzo (rice-shaped pasta)
• 1 cup freshly grated Parmesan (about 1/4 pound)
• Salt and freshly ground black pepper to taste
• 1/2 cup minced fresh parsley leaves

1. Preheat oven to 350 degrees.
2. Bring stock to a boil in a 6- to 8-cup saucepan; stir in the orzo, cover, and turn heat to medium-low.
3. Set a timer for 15 minutes.
4. Use a 1/4-cup measure to make four rounds of Parmesan on a non-stick baking sheet.
5. Smooth the rounds into thin pancakes, 5 or 6 inches across; the thickness need not be perfectly uniform.
6. Place baking sheet in oven.
7. The Parmesan rounds are done when the centers darken slightly and the edges begin to brown, about 5 to 6 minutes.
8. Remove sheet from oven, and let it stand for about a minute; then, carefully lift each of the rounds and drape it over the bottom of narrow cup or glass to form a cup shape.
9. Let dry for about 5 minutes.
10. The orzo is done when it is tender and all the liquid has been absorbed.
11. Season it with pepper and very little salt, then stir in the parsley.
12. Spoon a portion of the orzo into each of the Parmesan cups, and serve.

chicken, orzo, parmesan, salt, parsley

Taken from cooking.nytimes.com/recipes/6987 (may not work)