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Rice with Caramelized Shallots


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  • 1 tablespoon butter
  • 1 shallot, finely sliced
  • 1 cup long-grain white rice
  • Kosher salt
  • 1/4 cup white wine
  • 1 cup veggie stock
  • 1 cup water



Step 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. 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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