AcquerelloRice (1year maturation) - 1kg

Excellent short grain high starch content rice

My go to risotto rice, nice value for the money. If you love to make risotto (and I do a lot) this is the one

Acquerello remains my go-to rice for risottos. It has an exquisite texture and taste far beyond the reaches of other Italian risotto rices. It also has excellent workability in its preparation.

I've been making risotto in its various forms for a number of decades by now. Yes, I've tried arborio, vialone nano, baldo, carnaroli from other sources and ventured into Spanish bomba. None can match the Acquerello carnaroli. This has been my "go to" riso for a decade or more by now. Every so often I will circle back and experiment with some other riso - I always come back to this.Comes autumn, creamy Risotto alla Milanese is the leading comfort food in this household, and Acquerello carnaroli is the thing that makes it a great main course. The bomb. The best. It will absorb seemingly endless quantities of stock, yet retain a springy bite -- perfect for making a slightly runny risotto "all'onda," which is my preferred style.For some reason we've come to expect rice to be a cheap, fungible foodstuff. But when it is center stage in a somewhat labor intensive dish like risotto, I'm more than willing to spend as much on the riso as one would drop for a lousy fast food burger and fries - and that's about what you will spend for a couple cups of Acquerello to make a very generous main dish risotto for three to four people. Why carp about the cost?I wouldn't know Heston Blumenthal if he bit me on the behind, but if he likes this riso, good for him. You don't need some TV celebrity chef to tell you what's good, what to like and what not to like. My own experience and my own palate tell me this is the riso I want to buy because it's one of those little luxuries in life that are really and truly worth a few bucks more than the run of the mill. It's not for showing off, it's for the simple pleasure of cooking with fine basic ingredients and eating the results in a cold winter night's osso buco with saffron risotto, or in a bright, fresh spring evening's white wine risotto with fresh baby peas.If you can afford that greasy, plebian burger and fries, you can afford what seems to be the most wonderful riso money can buy. This would be it.

First bought in Italy and was delighted to find on Amazon. Best risotto I ever had, very creamy.