Acquerello Carnaroli Rice – for the “perfect risotto”, has been grown by the Rondolino family on the beautiful Colombara estate in Vercelli (the rice capital of Europe) for three generations.
The rice is harvested each October and stored for one to seven years. As the raw rice matures in chilled containers, oxygen improves the starch’s characteristics, enabling the rice to absorb more liquid when cooking, without it disintegrating.
French chef Alain Ducasse has dubbed Acquerello “the Rolls Royce of rice” and Heston Blumenthal uses it in his “perfect risotto”.
Chef Jason Atherton describes Acquerello Rice as “the caviar of the rice world in Italy. The good stuff!”