Acquerello Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy

I bought a small tin of this from our fishmonger, then ate a delicious aroncini at a local restaurant, which listed this rice in its description. And the aroncini was outstanding. I’ve not used another rice since. They have a 20 min risotto recipe that shows delicious risotto can be made quickly, and is a good base for creating other risotto dishes. I wish there was a tin for the 5lb bag.

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.

In my opinion, Acquerello rice is a notch above all other rice I have tasted. The difference is not enormous, but it is there. If you want to taste some real Italian recipes, Acquerello will slowly conquer you. It may take some time, though, to fully appreciate the taste difference and to discover the subtle properties of this special rice.My suggestion is to look for a “Risotto” book, such as “Risotto: More Than 100 Recipes for the Classic Rice Dish of Northern Italy” by Judith Barrett, or Williams-Sonoma Collection: Risotto by Pamela Sheldon, and then try the basic cooking recipes a few times. However, since rice has a “neutral” taste and texture, it goes with almost anything, beyond what is written in cookbooks. For instance, on a recent trip to Italy, I was served a risotto Acquerello with Mascarpone and fresh raspberries, which was delicious – a nouvelle cuisine twist on the classic dish.Though the container may seem expensive, it works out to less than $2 for a very large serving (3.5 ounces or 100 grams). Of course there is less expensive rice, probably as low as $0.08 per serving, nevertheless my consideration is that if you want the best, and put your time in cooking, and you add expensive ingredients, the cost of the rice almost disappears. This may not be the rice for feeding a family of eight, but it’s perfect for a candlelight dinner. If you want the best, and spend your time cooking something special – then Acquerello will easily reward you with the feeling of being a great cook. It is also true that the aging of this rice improves taste and consistency, so that the risotto does not change much even after some time, or even with cooking errors. I prefer the risotto when just cooked, and the “last minute ingredients” added right before serving, but Aquerello holds up for reheating leftovers the next day much better than other risotto rice available.

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

OK, I'm just kidding. I know what magic they use.It's the 12 month aging process that gives this rice its particular properties. Compared to arborio (overly starchy), glutinous rice (falls apart too easily), and regular carnaroli (not uniformly awesome), Acquerello's rice is consistently screened with fancy sorting machines and then put away into bins for ageing.This is the only rice that can absorb 32oz of chicken broth over 45 minutes in a 10-inch frying pan on a cheap 7,500 btu stove.Consistency is key here when making risotto so that it comes out perfect every time and to reduce spoilage. If you're just making something for fun, sure, use any other rice. If you're making it for a special occasion or need to make a lot of dishes in a short period of time and want to be able to easily scale, it helps to pick a produce vendor that gives you the ability to be consistent.

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.

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