Acquerello Carnaroli Rice Recipes (2024)

FAQs

What is special about acquerello rice? ›

It's the tastiest, because it's the only rice whitened with a helix, a gentle method which leaves the grain intact. It's the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.

Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content.

To make Carnaroli rice, start by adding two cups of dry Carnaroli rice to a pot. After toasting it, deglaze with some wine and add four cups of cold water or broth. Cook over medium-low heat, stirring occasionally until all of the liquid has been absorbed and the grains are tender – this should take about 18 minutes.

Arborio is wider and longer, and not quite as starchy as the other two varieties. This makes for a slightly thicker, softer risotto. Its widespread availability makes it the go-to variety. Carnaroli, known as the “king” or “caviar” of risotto rice, is said to produce the creamiest risotto.

FINEST ITALIAN RICE : Urban Platter Carnaroli Rice is considered the king of Italian rice. PRODUCT OF ITALY : Urban Platter Carnaroli Rice is imported from Italy, and farmed in ideal growing conditions.

Acquerello Rice belongs to the Carnaroli variety and is a very special and unique rice, both in terms of taste and quality. This rice comes from the Vercelli plain where the Tenuta Colombara company has been cultivating and processing rice of the highest quality for 500 years.

What kind of rice needs washing? Since it is a useful practice (especially for oriental recipes), the following varieties of rice will benefit from this step: basmati, jasmine, Thai rice, red and black rice. This is categorically forbidden for risotto rice, such as arborio and carnaroli.

If you make risotto with arborio rice, which has longer grains, you will have a "thicker, softer" risotto, while Carnaroli yields "the creamiest" risotto, per Cuisine at Home. This difference aside, both Arborio and Carnaroli don't just taste delectable in risottos, they shine in paella as well, per Yahoo.

Carnaroli Rice with Truffle. Delicious first course. For best results, boil the rice in salted water for about 20 minutes, at the end of cooking add Parmesan cheese to taste.

As a general rule, 60g per person is perfect for a starter, light meal, or if you've bulked out the dish with other ingredients. For more generous portions, go with 75g each. Whatever type of risotto you're making, use piping hot stock – it means the grains will start to soften and cook straight away.

Is carnaroli rice sticky? ›

Arborio and Carnaroli (and the less well-known Vialone Nano) are short-grain rice varieties from Italy, famously used in classic dishes like risotto alla milanese. The characteristic creaminess of risotto, like the stickiness of Japanese rice, is due to the relatively high amounts of amylopectin in these varieties.

Only One Name in Italian Rice, Acquerello

Acquerello is one of the world's best producers of Carnaroli rice. This rice comes from a 500-year-old tradition. Acquerello is estate-grown and processed in-house by the Rondolino family at Tenuta Colombara in the heart of Piedmont's Vercelli Province.

​Acquerello Carnaroli Rice Superfino is one of the best risotto rices we've ever encountered - and chefs and tastemakers the world over agree! Thanks to an innovative process of aging, gentle mechanical processing, and re-integration with the rice's own germ, this is a uniquely rich and healthy white rice.

The highest Italian risotto rice grade is superfino, followed by fino, semi-fino, and commune. Three common types of superfino rice are Arborio, Carnaroli, and Vialone Nano. These differ in length and vary slightly in starch content and texture.

Acquerello carnaroli rice is produced by the Rondolino family, which has been harvesting rice on their estate, Tenuta Colombara, in the province of Vercelli, Piemonte, since 1935.

Arborio Rice: Arborio, an Italian short-grain rice, is a star player in risotto. Its high starch content contributes to the creamy consistency that defines a perfect risotto.

Risotto is made with short-grain rice varieties, which tend to be high in starch and create that sticky, creamy texture you're looking for in risotto. The two most common varieties used for risotto are carnaroli and arborio.

Key takeaways. It is important to choose a short-grain rice variety with a high-starch content to achieve the best creamy risotto. Arborio and Carnaroli are the best options that possess these characteristics and are known for their ability to absorb the flavors.