Cook the Orzo: Start by bringing a large pot of salted water to a boil. Once it's bubbling, add the orzo and cook it according to the package instructions until it's al dente. Be sure to reserve about 1/4 cup of the pasta water before draining the orzo.

Sauté Shallots and Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced shallot and garlic, and sauté until they become fragrant and start to soften, about 2-3 minutes.

Incorporate the Boursin Cheese: Now, it's time for the star of the show - the Boursin cheese. Place the whole round of cheese into the pan and whisk until melted and incorporated into the shallots and garlic.

Add the Pasta Water & Cream: Pour in the reserved pasta water, heavy cream and bring it to a gentle simmer. Allow it to cook for a couple of minutes, letting the cream thicken slightly. The starchy pasta water will help to create a silky and smooth texture.

Combine the Orzo and Sauce: Add the cooked and drained orzo to the skillet with the creamy Boursin mixture. Gently toss everything together until the orzo is coated with the luscious sauce.

Toss in the Parmigiano Reggiano & Parsley: Stir in the grated Parmigiano Reggiano and parsley, which will add an extra layer of flavor and creaminess to this dish.

Garnish and Serve: Finally, sprinkle some more grated parm and fresh parsley over the top for a burst of freshness and color. Serve your Boursin Orzo immediately while it's piping hot.