How to Make It
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.
Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
If eating a gluten-free diet, be sure to use gluten-free stock.
Roasted chicken, grilled lamb, or salmon.