Brown Rice with Truffle and Chive

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground pepper
• 2 teaspoons white truffle oil
• 2 tablespoons chopped fresh chives

1. In a large sauce pan, melt the butter.
2. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes.
3. Add the rice and cook, stirring, for 3 minutes.
4. Add the stock, salt, and pepper and bring to a boil.
5. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Fluff with a fork.

unsalted butter, shallot, shortgrain brown rice, vegetable stock, kosher salt, freshly ground pepper, truffle oil, fresh chives

Taken from www.foodandwine.com/recipes/brown-rice-truffle-and-chive (may not work)