Recipe courtesy of Melissa d'Arabian
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Total:
50 min
Prep:
5 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
5 min
Inactive:
20 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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