Sauté the chopped onion in a casserole pan with 2 tbsp. Bellino Extra Virgin Olive Oil until brown. Add rice with 2 cans Cento Chicken Broth. When rice begins to boil, add salt. Stir continually, slowly adding the rest of the broth. Maintain a slow boil for 20 minutes. When the rice is cooked, add the rest of the oil and cheese, fold in cooked shrimp. Garnish with fresh parsley.
Serve warm. Serves four.