Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, minced
  • 1 small Shallot, finely diced
  • 1.5 cups Long-Grain White Rice, rinsed
  • 2.75 cups Low-Sodium Chicken Broth
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 cup Grated Aged Parmesan Cheese
  • 2 tbsp Fresh Italian Parsley, finely chopped
  • 1 tsp Lemon Zest

Instructions:

  1. In a heavy-bottomed saucepan, combine the olive oil, butter, and diced shallots over medium-low heat. Sauté until shallots are translucent.
  2. Add minced garlic to the saucepan and sauté for exactly 60 seconds until fragrant but not browned.
  3. Increase heat to medium. Add rinsed and dried rice to the pot. Stir constantly for 2 minutes until the grains are toasted and tips turn mahogany-white.
  4. Pour in the chicken broth, salt, and pepper. Bring to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 18 to 20 minutes.
  5. Remove from heat. Fold in the grated Parmesan cheese, fresh parsley, and lemon zest. Let the rice rest, covered, for 5 minutes to allow the cheese to emulsify before fluffing with a fork.