Fry the shallot
in 2 tablespoons olive oil for 2
minutes, then add the rice
and mix it until it becomes transparent (reckon 2 to 3 minutes) then add the lemon juice
and mix. When the rice
has absorbed it, pour a ladle of stock and mix a bit ; repeat this with all the stock (add a ladle as soon as the previous one has been absorbed). This will take you around 15 minutes, depending on the rice
type and the cooking
you like (this makes the stock quantity approximate as well).