Virginia Willis' $20,000 Rice Pilaf - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 small shallot, chopped
2 cups long grain rice
coarse salt
fresh ground black pepper
3 cups chicken stock
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Preheat oven to 350. In a large, oven-proof saucepan, heat the butter over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
Add rice and stir to combine. cook, stirring constantly, until the rice is coated with butter and lightly toasted. Season with 1 teaspoons of salt and pepper to taste. Add the stock and stir to combine. Bring to a boil over medium high heat. Cover with a tight fitting lid and place in oven and cook until liquid is absorbed and rice is tender, 17 minutes. Remove from oven and let stand 5 minutes before serving. Add the parsley and fluff with a fork just before serving.