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Bellino Risotto E Gamberini

Capellini with Tuna and Anchovy Gravy

Penne Rigate with
olives and capers

Lemon Chicken
Orzo Soup

Pasta with Broccoli,
Garlic and Oil

Jumbo Shells
with Cheese




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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