Prep: 1. Slice shallot. Make: 1. Melt butter with shallot in a medium saucepan over medium-low heat. 2. Season with salt and pepper and cook until soft, ~5 minutes. 3. Add rice and stir until coated with the butter. 4. Increase heat to medium-high. Let rice cook until toasted, stirring occasionally, ~2-3 minutes more. 5. Stir in broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by rice and the rice is tender, ~15-18 minutes. 6. Remove from heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff rice with a fork and serve.