The combination of oranges and shrimp is quite nice, and romantic too. In short, a perfect Valentine's Day dish! To serve 4:

See Also

Making Risotto, and many recipes

Other Valentine's Day Ideas

On Italian Rice

Ingredients

• 1 1/2 cups (300 g) Carnaroli or other short-grained rice
• 1/2 pound (200 g) peeled shrimp (raw; thawed will be fine)
• 1 quart (1 liter) simmering vegetable broth (unsalted vegetable bouillon will work)
• 3 oranges
• A piece of onion whose volume is about 2 tablespoons
• 1/4 cup (50 g) unsalted butter
• 2 tablespoons olive oil
• A splash of dry white wine
• Salt and pepper to taste

• Prep Time: 20 minutes
• Cook Time: 25 minutes

• Total Time: 45 minutes

Preparation

Squeeze two of the oranges. Remove the zest from the third, being careful to get only the orange part, julienne it, and blanch the strips. Carefully break the orange into sections, and clean them up, removing all the white membranes from them.

Heat the oil and sauté the onion piece until it has colored and imparted some flavor to the oil. Add half the butter and the rice and continue sautéing, stirring lest the rice stick, for another 3-5 minutes.

Add the peeled shrimp, a splash of white wine, and continue cooking until the wine has evaporated. Fish out and discard the onion.

Next, begin adding vegetable broth, together with the juice of the two oranges. When the rice reaches the al dente stage carefully stir in the julienned zest strips, the cleaned sections, and the remaining butter. Cover and let the rice rest for a minute, and then serve.

Note:
The recipe calls for fresh or thawed shrimp -- If you must resort to pre-cooked canned shrimp, add them at the end lest they become very tough.