Step 1

Heat the chicken stock in a small saucepan over low heat until warmed through, and place a ladle next to the stove.

Step 2

In a 12-inch saucepan, heat the olive oil over medium heat. When the oil is shimmering, add the shallots and cook, stirring frequently, until softened, about 2 minutes (take care not to burn the shallots). Add the garlic and orzo and cook, stirring, until the pasta is toasted, 3 to 4 minutes. (You can add a bit more oil if the mixture looks too dry.) Season with salt and pepper.

Step 3

Pour the wine into the saucepan with the orzo and cook, stirring constantly, until the wine has evaporated, about 2 minutes. Add the stock in 4 additions by ladling in a quarter of the stock and stirring consistently and slowly with a rubber spatula or wooden spoon until the mixture comes to a simmer. Taste and season with more salt as needed. Once the stock has evaporated, add another quarter of the stock. Repeat this process until the pasta is al dente and all the stock has been used. (This whole process takes about 8 minutes on medium-low heat.)

Step 4

Remove the saucepan from the heat and stir in the butter and goat cheese until fully melted. Add the sherry vinegar. Taste and season with more salt and plenty of freshly cracked black pepper.

Step 5

Divide among 4 shallow bowls. Drizzle each bowl with more olive oil and garnish with plenty of fresh chives and parsley and a thin slice of Fresno chile.