Baked French Lyonnais Rice Pilaf

Step 1: Preheat oven to 350 degrees F.

Step 2: Bring chicken stock to a boil and keep warm.

Step 3: Prepare parchment paper: trace a circle around the rim of the lid of a medium-sized pot, then cut; poke hole in the center.

Step 4: Butter one side.

Step 5: Heat a medium sized pot over a medium flame.

Step 6: Add a 2 tablespoons of the butter.

Step 7: Once it melts, add shallots and onions.

Step 8: Reduce heat to low, and cook for a minute or two, stirring continuously.

Step 9: Cook until translucent.

Step 10: Add rice to the pot and stir.

Step 11: Add white vinegar and slowly reduce, until almost all of the liquid has evaporated.

Step 12: Then add the white wine and reduce again.

Step 13: Add chicken stock, and salt according to taste.

Step 14: Turn up the heat to high.

Step 15: When stock starts to boil, stir once, then cover pot with lid and reduce heat to its lowest setting.

Step 16: Cook for 2 minutes.

Step 17: Remove pot from heat.

Step 18: Replace the lid with circle of parchment paper butter side down and put pot into oven.

Step 19: After 15 minutes, taste a kernel of rice to insure that it is cooked through—it should be tender but with a little resistance in the bite.

Step 20: If needed, cook for another 3 to 5 minutes.

Step 21: Remove pot from oven, and fluff up rice gently with a fork, to insure that it is not too compressed.

Step 22: Add rest of butter.

Step 23: Leave to cool with parchment paper on top.