In a medium saucepan over medium heat, melt the butter. Add the shallots, celery, carrots and 1 tablespoon parsley and saute until tender, about 5 minutes. Add the stock and rice and stir to combine. Cover and bring to a boil. Once the mixture comes to a boil, turn off the heat and let sit for 5 minutes.
Fluff the rice with a fork and stir in herbs. Transfer to a serving bowl and serve hot.
Recipe courtesy of Sandra Lee