Ingredients
- 1 tbsp Shallots, finely chopped
- 1 pkg Bellino Carnaroli Rice (1 lb)
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Lower Sodium Chicken Broth (46 oz), heated
- 3 oz Parmesan Cheese, grated
- Cento Ground Black Pepper, to taste
Directions
Sauté shallot in pan with 3 tablespoons of oil until browned. Add rice and stir until even, then add ½ of the heated broth and stir continuously. Maintain a slow boil and gradually add remaining broth, stirring continuously. When the broth has been absorbed, stir in cheese and black pepper. Cook rice until it reaches your desired consistency. Serves 8.
