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4
servingsEasy
By Battman
Published 2019
In a medium skillet heat olive oil over medium heat. Add the shallots and minced garlic and sauté until soft, but not brown.
Add the rice and sauté until well-coated with the oil. Deglaze pan with wine and reduce until the pan is almost dry.
Using a 4-ounce ladle, add one ladle of boiling stock to the rice. Stir the ric
