I once detected that creating Italian rice was super scarey, and you had to incessantly stir it from setting out to finish or it'd find yourself like very little pebbles of burnt rice, an entire disaster.


Making Italian rice is like having a baby. Though I haven’t really done this, I even have seen it go down doubly. A touch little bit of pushing is admire the stirring of the rice then an opportunity, to assemble some thoughts (or add some stock) before another spherical of stirring slash pushing.

Traditionally the most effective rice to use is arborio rice that is risotto selection. It's a lot of starch than regular rice and because it cooks slowly it releases the starch and that’s what provides Italian rice its creamy texture.



  • 1 1/2 cups arborio rice
  • 2 cloves garlic minced
  • Juice of 1 large lemon or 2 small lemons
  • 4-5 cups chicken stock
  • 6 tablespoons olive oil divided
  • 1/2 cup finely diced shallot
  • 1 pound large uncooked shrimp deveined with no shells or tails
  • 3/4 cup dry white wine
  • Zest from two lemons
  • Fresh Parmesan Cheese
  • Fresh chopped rosemary


  1. Warm the stock in a pot over a low heat.
  2. Add 3 tablespoons of the olive oil to a pan roughly 9-10 inches wide over a medium heat.
  3. Add the diced shallot to the pan and cook until the shallot turns soft about 2-3 minutes.
  4. Pour in the wine and simmer until most of the wine has disappeared and reduced.
  5. Add your rice and mix well making sure to coat the rice well with the liquids.
  6. When you see the rice turn creamy and translucent, start gradually adding the stock a ladle at a time waiting until the liquid is absorbed before adding more stock. Stir every so often.
  7. Turn the heat to medium-low and stir each time you add stock. Slowly simmer the rice.
  8. Keep adding the stock and taste the rice, it should be soft but still have a tiny bite to it when it's done.
  9. Season with salt and pepper.
  10. When you have about one ladle of stock left, In another pan heat the remaining olive oil over a medium heat and add the shrimp and garlic.
  11. Cook for about two minutes and add the lemon juice.
  12. Simmer on a high heat for another 2-3 minutes and the shrimp are pink and cooked through.
  13. Add the shrimp to the risotto and gently fold through with the lemon zest. Add the remaining stock making sure the dish is loose and creamy.
  14. Transfer to a plate and grate some fresh Parmesan cheese over the top.
  15. Garnish with fresh chopped rosemary.

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