Melt the butter in a small skillet over medium-low heat. Add bread crumbs and toast, stirring continuously, until golden brown, 5-7 minutes. Transfer to a bowl and set aside.

Heat the oil in a large saucepan over medium heat. Add orzo, and toast, stirring often, until about half the orzo is golden, about 3 minutes. Remove from heat.

Stir in onion until the mixture is no longer steaming and any liquid has been absorbed.

Add 3/4 cup stock and return to heat. Stir until almost all the liquid is absorbed and the path of a spoon dragged along the bottom does not fill in, about 7 minutes. Add an additional 3/4 cup of broth along with a pinch of salt and cook, stirring until almost all liquid is absorbed, another 7 minutes.

Add milk, and continue cooking, stirring continuously, until pasta is done to your liking, but do not let it get mushy, and the sauce is thick and creamy, another 7 to 10 minutes.

Remove from heat and stir in butter, if using, crème fraîche, 1 1/2 cups cheese, and herbs. Taste and add additional cheese and salt, if needed.

Dish into soup plates and sprinkle with toasted bread crumbs.