Acquerello Carnaroli Risotto Rice in a class of its own

Acquerello Carnaroli Risotto Rice combines the easy cooking of white rice with important nutrients that are otherwise only found in whole grain rice.

Acquerello Carnaroli Risotto Rice

The first settlement Torrone della Colombara goes back to the 15th century, when the rice culture in the Poebebene started to gain a foothold. The church became a parish in 1571. The homestead developed into a world of its own with its apartments, the sleeping quarters of the seasonal workers, the workshops, the Gatshaus, the school and all that was necessary for the community. Today, the memory of this reality is kept alive by a museum. After having passed through many hands of the most important aristocratic families of the Piemint, it was acquired by Cesare Rondolino in 1935. His son Piero has been running the farm since 1971 and started producing Acquerello in 1991. A project which is now transmitted by the whole family. In Tenuta Colombara, Piero Rondolino processes the grains of rice into Acquerello through an exclusive and international patent law protected method. This makes the rice more resistant to bites and more flavorful. Acquerello is a unique rice due to the slow, delicate processing and is recognized as such by the best chefs in the world.

Acquerello Carnaroli Risotto Rice in a class of its own

Instructions for Acquerello Carnaroli Risotto Rice

1. Bring 750 ml salted water to the boil
2. Add 250 g Acquerello and stir well
3. After 10 minutes of cooking, remove from the heat: the watercolor is ready for any type of recipe (risotto, arancini, salad ...).
4. - 5. Add extra virgin olive oil or butter, cheese and other ingredients and mix.
6. Let stand for 5 minutes to absorb any remaining liquid and achieve perfect creaminess.
7. Serve and enjoy

Aquarello Carnaroli risotto rice with pumpkin cream, Luganega, mushrooms and smoked scamorza cheese shavings

A dish with the scent of autumn. The sweetness of the pumpkin cream is tempered by the spicy and crunchy note of the Luganega, a typical sausage of chef Jacopo Della Posta`s territory, and the Chiodini mushrooms that he enjoyed collecting in the forest from a young age.

Acquerello Carnaroli Risotto Rice

To make Acquerello rice it takes 20 different delicate processing steps. The first thing to do is to use the propeller, which is still considered the best way to bleach rice by simply rubbing the rice grains together. For aging, the raw rice is stored for at least one year in silos at a controlled temperature of less than 15 ° Celsius. The starch thus stabilizes and evaporates less during cooking, each single grain increases the absorption capacity of spices and aromas. Only about 1% of our cultivation is used for storage for up to 7 years to create a product for the most demanding kitchens.

Acquerello Carnaroli Risotto Rice - versatile all-rounder in the kitchen

Acquerello Carnaroli Risotto Rice

The plains of Vercelli are an area that has historically always been concerned with rice cultivation. Immense water surfaces reflecting the landscape transform the environment into a magical and enchanting landscape that has inspired many artists and poets. Right here, our Acquerello is grown in harmony and respect for the environment. When growing the water level is kept high. This makes it possible to keep the fragile ecosystem intact, as well as the fauna typical of the rice field: frogs, dragonflies and herons have their home here.

Acquerello Carnaroli Risotto Rice - versatile all-rounder in the kitchen