Yoshida's Orzo Risotto

8 ounces orzo pasta
2 tablespoons butter
2 tablespoons shallots, chopped
3 cups hot chicken stock
2 ounces Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 teaspoons lemon zest

Melt butter in a saucepan on medium-high heat. Add the uncooked orzo and the shallots, stirring often for about 3 minutes. Add the hot stock one cup at a time, stirring constantly until each cup is absorbed. Stir in the cheese, parsley and lemon zest. Makes 4 servings