Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons unsalted butter, (divided)
  • ¼ cup yellow onion, (diced (approximately ¼ of an onion))
  • 1 tablespoon garlic, (minced)
  • 1½ cups (277.5 g) uncooked long-grain white rice
  • 3 cups (720 g) chicken stock
  • ½ teaspoon kosher salt ((if using table salt, use ¼ teaspoon))
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup (50g) parmesan cheese, (grated)
  • fresh parsley, (for garnish)

Instruction

  • In a medium pot over medium-low heat, melt 3 tablespoons of butter. Once melted, add onion and cook 5-6 minutes or until tender.
  • Add garlic and cook 1 minute, or until fragrant. (Be careful not to burn.)
  • Add uncooked rice and toss to coat evenly in the butter mixture.
  • Add stock, salt, and pepper. Bring the mixture to a boil.
  • Reduce heat to low and cover with a tight-fitting lid. Simmer until cooked through and the liquid is absorbed (15-20 minutes).
  • Remove from heat and fluff rice with a fork.
  • Stir in remaining butter and parmesan cheese. Garnish with fresh parsley and additional parmesan cheese (optional).