 - 1
lb. Bellino Superfino Arborio (Enriched Wide Grain
Rice)
- 3
tbsp. Bellino Extra Virgin Olive Oil or butter
- 1
medium onion (chopped fine)
- 3 cans (13 oz.) Cento
Chicken Broth
- Cento Parmesan Cheese
-
salt
 Sauté
the chopped onion in a casserole pan with 2 tbsp. Bellino Extra Virgin Olive Oil
or butter until brown. Add rice with 3 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 or
butter and cheese. Serve warm. Serves four.
Risotto
Alla Funghi:
Sauté chopped onion with one
cup of Cento Mushrooms. Risotto
Alla Milanese:
Add 1/8 tsp. crushed saffron or ground tumeric to
broth.
Risotto E Gamberini:
After rice is cooked, fold in cooked shrimp. Garnish with fresh parsley and
shrimp. Risotto E Bisi:
Brown 1/4 cup finely chopped prosciutto (Italian ham) with rice.
Add l cup frozen or canned peas the last 10 minutes. | Penne
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Quick & Easy Marinara Sauce Gnocchi
Alla Rosa Sauce Antipasto
Alla Cento Cento
All Purpose Sauce Pasta
Lente Pasta
Alla Caponata Pasta
Fagioli & Pasta Pisello Pasta
With Onions & Sun Dried Tomatoes Cento
Quick & Easy Clam Sauce Pasta
All'Amatriciana Cento's
Own Clam Sauce Cento
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