| Bellino Chef's Choice Risotto | ||
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Prep. Time: 15 minutes Cook Time: 30 minutes 1 tbsp shallot, chopped fine 1 lb Bellino Carnaroli Rice 3 tbsp Bellino Extra Virgin Olive Oil 46 oz Cento Chicken Broth or Low Sodium Chicken Broth, heated 3 oz Cento Grated Parmesan Cheese Cento Ground Black Pepper to taste |
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| Sauté shallot in a casserole pan with 3 tbsp of oil until browned. Add rice and stir until evenly. Then add ½ of the heated broth, stirring continuously. Maintain a slow boil and gradually add remaining broth, stirring continuously. When the broth has been absorbed, stir in cheese and black pepper. The rice is done when it is tender, but firm to bite, (al dente) or has reach your desired consistency. Serves 8. |