Instructions

1. Melt butter in a skillet over medium heat.
2. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice).
3. Add the rice and cook 5 minutes to coat all the rice with the butter.
4. Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine.
5. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.
6. When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine.
7. Garnish with additional Parmesan and parsley, if desired.