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Risotto Rice Ingredients:
¼ cup DeLallo Extra Virgin Olive Oil
1 small onion, finely chopped
2 cups DeLallo Risotto Arborio Rice
8 cups chicken stock, heated
4 tablespoons butter, cut into pieces
½ cut freshly grated Parmigiano-Reggiano
Directions:
Heat the Olive in large saucepan over medium heat until hot and add onion and cook until softened, about 8 minutes Add rice and stir to coat each grain until they are opaque, about 4 minutes Add ½ cup of simmering broth and stir until absorbed. Continue to add broth until the rice is tender and creamy, about 22 minutes. Stir in grated Parmigiano and butter.
Grilled Pesto Shrimp Skewers
Ingredients:
1 pound large shrimp, peeled & de-veined (about 40 shrimp
) ½ jar (about 3 ounces) DeLallo Traditional Basil Simply Pesto
3 tablespoons fresh chopped basil
DeLallo Extra Virgin Olive Oil, for greasing grill
1 lemon, sliced
Directions:
Preheat grill or grill pan over medium heat. Brush grates with olive oil to prevent sticking Threat shrimp on skewers. Place skewered shrimp on a large serving dish. Brush each skewer with pesto. Grill until shrimp become opaque and cooked through, about 4 minutes per side. Brush cooked shrimp with remaining pesto. Sprinkle with fresh basil. Serve skewers with extra pesto and lemon slices
