Acquerello Carnaroli Rice

If you’re looking to make a risotto, Acquerello’s Carnaroli rice should be your first choice. All of Acquerello’s rice is grown, harvested, and produced at the same location: Tenuta Colombara, near Turin in Piedmont in northwestern Italy, in a region where rice has been grown since the 1400s and the center of Italian rice cultivation. This rice is processed according to 20 meticulous steps, including being whitened in a helix, a gentle method that leaves the grain intact. It’s then carefully aged in refrigerated silos for more than a year, which develops flavor and texture.

Acquerello’s Carnaroli rice is some of the best you can buy, and it’s also the best type of rice for risotto for several reasons: Its high starch content results in a creamy risotto and helps the rice hold its shape better; the grains are slightly longer and firmer than Arborio, which helps them stay intact during cooking; and it absorbs flavors beautifully.