Ingredients
|
2
|
Tbsps
|
olive oil
|
|
2
|
Tbsps
|
butter
|
|
3
|
Tbsps
|
shallot, minced
|
|
1 1/2
|
cups
|
Mahatma® Jasmine Rice
|
|
3/4
|
cup
|
dry Champagne or sparkling wine
|
|
3
|
cups
|
hot chicken broth
|
|
1
|
cup
|
Parmigiano-Reggiano, grated
|
Cooking Directions
Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.
Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add Champagne and stir over medium high heat until all liquid is absorbed.
Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente.
Remove from heat and stir in Parmigiano-Reggiano. Serve immediately.