Brown the butter

• Melt the salted butter in a large sauté pan over medium heat.
• Stir occasionally and cook until the butter turns golden brown and nutty.

Caramelize the shallots and garlic

• Add the minced shallots and crushed garlic to the brown butter.
• Cook, stirring, until caramelized and softened.

Add rosemary and honey

• Stir in the chopped fresh rosemary and the honey.
• Cook for a few more minutes until fragrant.

Toast the orzo

• Add the dry orzo to the pan and stir to coat in the butter.
• Toast, stirring, until lightly golden.

Simmer with broth and spices

• Pour in the chicken broth and add the salt, black pepper, white pepper, paprika, ground cloves and onion powder.
• Cook over medium-high heat, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Make it creamy

• Stir in the heavy cream and freshly shredded parmesan until melted and creamy.

Garnish and serve

• Top with extra fresh rosemary, red pepper flakes and parmesan.
• Serve immediately.