Rice with caramelised shallots

  • 1 tbsp butter
  • 1 shallot, finely sliced
  • 225 g long-grain white rice
  • Sea salt
  • 60 ml white wine
  • 225 ml chicken stock
  • 225 ml water

1) 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.

2) 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.

3) 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.

4) Season with salt, to taste. Transfer to a serving bowl and serve.

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