Ingredients
- 1 tablespoon butter
- 1 shallot, finely sliced
- 1 cup long-grain white rice
- Kosher salt
- 1/4 cup white wine
- 1 cup chicken stock
- 1 cup water
Directions
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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By AmandaRae621
Chicago, IL
on October 01, 2012
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Great easy recipe! I made mine with the half cup water and one and a half chicken broth! Easy and yummy!
By Rosie-0-Toole
on June 27, 2012
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Excellent dish. My husband even asked for a second helping. Will make this again, served it with Milissa's "Fish en Papillote".
By dmchef42
Massapequa, NY
on September 05, 2011
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I made the recipe with Black Thai Rice because I was looking for a way to try it since Dr. Oz mentioned a while ago that Black rice is very good for you. I followed everything in Melissa's recipe except the liquid (not intentionally it was a bit of a mistake. I added the 1/4 cup wine to the rice and then added about 1 2/3 c low sodium chicken broth and 1/3 cup white wine. It was DEEELICIOUS!!! Thanks for this recipe Melissa, it has great flavor!!!
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