Creamy Buttery Parmesan Rice
A rich, savory, and simple side dish that transforms plain white rice into an indulgent masterpiece using butter, shallots, and fresh Parmesan.
Ingredients
- 2 tbsp butter for cooking
- 1 tbsp butter for finishing
- shallots finely chopped (or yellow onion)
- 1/2 tsp garlic minced
- 1 cup white rice dry
- 2 cups chicken broth low-sodium
- Parmesan cheese freshly grated from a block
- salt and black pepper to taste
Instructions
- Melt 2 tablespoons of butter in a medium saucepan over medium-high heat until it foams. Add shallots and garlic, stirring for 2 minutes until translucent.
- Add the dry rice to the pan. Stir for one minute to coat the grains in butter and lightly toast them until the edges are slightly translucent.
- Pour in the chicken broth and add a pinch of salt and pepper. Bring the mixture to a full rolling boil.
- Reduce heat to the lowest setting, cover with a tight lid, and simmer for exactly 20 minutes. Do not lift the lid.
- Remove from heat. Add the remaining 1 tablespoon of butter and the grated Parmesan cheese.
- Gently fluff and fold the rice with a fork until the butter and cheese are melted and creamy. Serve immediately.
Notes
Always use fresh block Parmesan; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. If reheating, add a splash of broth to restore the creamy texture.