Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.

Step 2    

Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

Chef's Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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