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Bellino Risotto E Gamberini


  • 1 lb. Bellino Enriched Wide Grain Rice .
  • 3 tbsps Bellino Extra Virgin Oil  (16.9 oz bottle)
  • 1 medium onion (choppped fine)
  • 3 cans Cento Chicken Broth       (13.75 fl oz can)
  • Cento Grated Parmesan Cheese   (6 oz jar)
  • 1 lb. Cooked Shrimp
  • Fresh parsley








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.





 

 

 

 

 


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