- 2 tablespoons olive oil
- 200 g butter, cut into cubes
- 1/2 cup white wine
- 500 g jasmine rice
- 1 litre chicken or veal stock, boiling
- 1/2 white onion, finely diced
- 1/2 tablespoon minced garlic
To prepare the rice, place an ovenproof baking dish over medium heat. Add the oil and half the butter. Add the onion and the garlic and cook for 1 minute, add the wine and reduce by half. Add the rice and stir well to coat all the grains of rice with oil. Pour in the hot stock, stir and cover with foil.
Place in oven and bake for 18 minutes. Remove from the oven, fluff up with a fork and stir through the rest of the butter. Keep warm until ready to serve.