Ingredients:

  • 3 tbsp unsalted butter
  • 5 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1.5 cups long-grain white jasmine rice
  • 2.25 cups low-sodium chicken broth
  • 0.5 cup whole milk
  • 0.5 tsp kosher salt
  • 0.75 cup freshly grated parmesan cheese
  • 2 tbsp fresh parsley, finely chopped
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Melt the butter in your pan over medium heat. Add the diced shallot and 5 cloves of minced garlic. Cook for 2-3 minutes until the shallots are translucent and fragrant.
  2. Add the rinsed rice to the pan. Stir constantly for 2 minutes until the edges of the rice look slightly translucent.
  3. Pour in 2.25 cups of chicken broth and 0.5 cup of whole milk. Add the 0.5 tsp of kosher salt. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pan with a tight fitting lid and cook for 15 minutes until the liquid is fully absorbed.
  4. Remove the pan from the heat but keep the lid on for 5 minutes.
  5. Remove the lid and sprinkle in 0.75 cup of freshly grated parmesan and 0.25 tsp of black pepper. Gently fluff the rice with a fork and stir in 2 tbsp of fresh parsley until the cheese is melted and velvety.