Acquerello Carnaroli Rice is the "Rolls Royce" of rice! It's the best rice for risotto because it has a higher starch content and firmer texture than Arborio.
Acquerello Carnaroli is even more special because it is aged for at least 1 year, allowing the starches to develop to its maximum potential for flavor and absorption. Also, they are one of the few producers in the world to re-attach the germ, making it as nutritionally dense as brown rice, but easier to cook. Additionally, the rice is sized to insure you receive no broken grains, ensuring that your risotto is cooked perfectly, al dente, every time. Then it's vacuum packed for freshness.
Estate grown by the 4th generation Rondolino family on the Po River in Vercelli, Piedmont, Italy and packaged at their 600 year old Tenuta Colombara. The best of the best restaurants in the world use Acquerello Carnaroli, and now you can too.
Not just for risotto either! Other uses include pasta salad (just boil like pasta, drain, dress and serve!), arancini (with left over rice) and rice pudding, just to name a few.
Slow Food Member