Step 1

Heat the chicken stock in a small saucepan over low heat until warmed through

Step 2

In a medium saucepan, heat 3 tablespoons of the olive oil over medium heat

Step 3

When the oil is glistening, add the shallot and cook, stirring often, until softened, about 3 minutes

Step 4

Add the garlic and orzo and cook, stirring, until the pasta is toasted, about 3-4 minutes.Pour the wine into the saucepan with the orzo and cook, stirring constantly, until the wine has evaporated, 2 to 4 minutes

Step 5

Stir in the warmed broth and salt, then increase the heat to high and bring the mixture to a boil

Step 6

Reduce the heat to low and simmer, stirring often, until most of the liquid has been absorbed and the pasta is al-dente, 10 to 12 minutes

Step 7

Remove the saucepan from the heat and stir in the butter and heavy cream

Step 8

Once the butter has melted completely, slowly stir in the manchego and pepper until the cheese has melted, 2 to 3 minutes

Step 9

Drizzle the risotto with the remaining 1 tablespoon of olive oil

Step 10

Divide among 6 bowls and serve immediately.