- 5 minutes
- 25 minutes
- In a small saucepan over medium heat, melt the butter. Then add the shallots and cook until soft, about 4 minutes. Add the rice and stir until the rice is evenly coated with butter. Add the stock and bring to a simmer, then cover and cook for 15 minutes, or until the stock has been fully absorbed.
- Fluff rice with a fork and stir in parsley. Season to taste with salt and pepper and serve.