Ingredients

• 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

Instructions

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.

3. Raise the heat to high and cook, stirring to toast the rice, about 1 minute.

4. Add the wine and cook until reduced by half.

5. 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.

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