Acquerello Carnaroli Risotto Rice in a class of its own

You never forget the first can of Acquerello Carnaroli risotto rice.

Acquerello Carnaroli Risotto Rice in a class of its own Acquerello Carnaroli Risotto Rice is tastier, healthier and richer. 
 The Acquerello rice is aged for at least one year in chilled silos, thus stabilizing the starch contained in the grains.

Acquerello Carnaroli Risotto Rice is tastier, healthier and richer.
The Acquerello rice is aged for at least one year in chilled silos, thus stabilizing the starch contained in the grains.

  • Acquerello Carnaroli Risotto Rice combines the simple cooking of white rice with important nutrients that are otherwise found only in wholegrain rice.


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  • Acquerello Carnaroli Risotto Rice

    You never forget the first can of 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.


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  • Acquerello Carnaroli Risotto Rice in a class of its own


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  • Instructions for Acquerello Carnaroli Risotto Rice


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

  • Acquerello Carnaroli Risotto Rice

    Habitat - The right environment for the perfect 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.


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  • Acquerello Carnaroli Risotto Rice

    The processing and the aging

    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.


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


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