A unique rice with nutrients of brown rice and the easiness to cook of white rice, Acquerello brings together the best from both rices
Use Acquerello aged carnaroli rice to make the best risotto you’ve ever had. Acquerello aged carnaroli rice is the favourite rice of top chefs, like Alain Ducasse and Heston Blumenthal. As well as keeping the rice fresh, the tin is also easy to store – so you can always have this spectacular rice to hand.
Acquerello grow a specific type of carnaroli called Riso Lungo A. You'll start to see this on their labels instead of Riso Carnaroli, to distinguish their rice from other carnaroli.
It is not only the rice variety that is special. Acquerello rice is the only white rice in the world to be enriched with its nutrient-rich germ – reintroduced after hulling – giving it a nutritional profile closer to brown rice. The rice is also aged for up to three years. This results in a risotto rice that is rich in vitamins, can absorb more liquid during cooking, whilst retaining its structure. The grains will not stick together.
Follow in the footsteps of the world's finest restaurants who cook with Acquerello rice:
- Thomas Keller's French Laundry, USA ***
- Massimo Bottura's Osteria Francescana, Italy ***
- Michael Troisgros' Troisgros, France ***
- Heston Blumenthal's Fat Duck, England ***
This truly special rice also makes a stunning paella, as well as cold rice salads or even arancini. The unique vacuum-sealed and enamelled tins keep the rice in top condition for a long time.
The superfine carnaroli rice is produced by the Rondolino family in Piedmont, Italy. The Rondolino family have been growing rice since 1935. In the year 2000, the family decided to dedicate themselves to growing only one variety of rice – carnaroli, Italy’s most highly valued rice for making risotto.