Recipe by diner524
This was a recipe shown on "Ten Dollar Meals". Looked to so simple but tasty, so posting for safe keeping. I made this and liked it made the way it was but felt it could be a little more flavorful. Next time I am going to try using beef stock and add more seasoning to it while it is cooking. Definitely use several shallots and probably add more butter to saute them in the beginning.
Top Review by JackieOhNo!
This had a nice subtle shallot flavor that was really tasty! I used 1 very large shallot and 2 T. butter, the used 2 cups of chicken stock and omitted the water. When it was done, I seasoned it and it was great. It is the perfect side dish because it complements, rather than competes with, the other dishes. Thanks for posting this.
- 1 tablespoon butter
- 1 shallot, finely sliced (I would use two (or more)
- 1 cup long-grain white rice
- kosher salt
- 1⁄4 cup white wine
- 1 cup chicken stock
- 1 cup water
Directions See How It's Made
- In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes.
- Stir in the rice and add a pinch of salt.
- Raise the heat to high and cook, stirring to toast the rice, about 1 minute.
- Add the wine and cook until reduced by half.
- Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes.
- Season with salt, to taste. Transfer to a serving bowl and serve.