Melt butter in a small sauce pan over medium heat.
Finely chop the shallots and add to the melted butter.
Add turmeric and then rice and allow to sizzle for a couple of minutes.
Add lemon juice and stir to combine.
Add chicken stock and bring to a boil.
Turn down heat to lowest possible temperature and cover sauce pan with a lid and cook for about 30-35 minutes, rice is cooked when it is easily flaked with a fork.
