Created by TxGriffLover on October 24, 2011
Step 1: Preheat the oven to 350º In large ovenproof saucepan, heat butter over medium heat, until foaming. Add shallot and cook until clear and translucent, 2-3 minutes.
Step 2: Add rice and stir to combine. Cook, stirring constantly, until rice is coated with butter and lightly toasted. Season with 1 t salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over med-high heat.
Step 3: Cover with a tight fitting lid and cook in the preheated oven until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand, covered, 5 minutes before serving. Add parsley and fluff with a fork before serving.