Risotto Acquerello

Riso Acquerello is considered one of the best rice varieties in the world for making risotto. Grown and processed in Piedmont, it matures for at least a year in refrigerated silos – a process that stabilizes the starch and strengthens the grain's structure.

Then, using a patented process, the germ – the most nutrient-rich part of the rice grain – is reintegrated into the grain. The result is a Carnaroli rice with an above-average nutritional profile, perfect cooking stability, and an exceptional ability to absorb flavors.