Rinse the rice: Place rice in a fine-mesh strainer and rinse under cool water until it runs mostly clear. Drain well to avoid waterlogged grains.

Sauté aromatics: In a medium saucepan, heat 1 tablespoon butter and the olive oil over medium. Add the shallot with a pinch of salt and cook 2–3 minutes until soft. Stir in 1 clove of garlic for 30 seconds.

Toast the rice: Add the drained rice. Stir for 2 minutes until lightly translucent and fragrant.

Simmer the pilaf: Pour in the broth, add the bay leaf, and season with 1/2 teaspoon salt. Bring to a gentle boil, reduce to low, cover, and cook 15–18 minutes until the liquid is absorbed.

Rest and fluff: Remove from heat. Let the rice sit covered for 10 minutes, then fluff with a fork and discard the bay leaf.

Brown the butter: In a large skillet, melt 5 tablespoons butter over medium heat. Swirl occasionally. When the milk solids turn golden and smell nutty (2–4 minutes), immediately add the mushrooms and a pinch of salt.

Cook the mushrooms: Spread them out and let them sear undisturbed for 2 minutes, then stir. Cook 5–7 minutes total until browned and tender. Add the remaining garlic and a pinch of red pepper flakes, if using, and cook 30 seconds.

Add lemon: Turn off heat. Stir in lemon zest and 1–2 tablespoons lemon juice. Taste and season with salt and pepper.

Combine: Fold the mushrooms and brown butter into the fluffed rice. Add parsley. Taste and adjust lemon, salt, and pepper. Finish with Parmesan or toasted nuts if you like.

Serve: Spoon into bowls and garnish with extra parsley and a squeeze of lemon.