Acquerello Rice is made with the Carnaroli variety of rice, which are grown, harvested, and packed at Tenuta Colombara in Piedmont, Italy. Touted the “best rice in the world” by Heston Blumenthal, Britain’s culinary renaissance man, it’s made with a unique and patented processing method. This method includes the rice being aged in temperature-controlled silos for a year. This aging stabilizes the starch, and helps develop a nutty sweetness in the sugars in the starch. It also causes the grains to harden, which makes them less absorbent. Less absorbent rice keeps your risotto from being too mushy.
They have smooth kernels and a great structure, and they have a very good resistance to overcooking.
Acquerello Rice is the perfect risotto rice. They absorb less, and they resist overcooking very well. So, take your favorite risotto recipes and try them out with Acquerello Rice! You can also use them to make arancini, a classic Italian snack which is basically fried mozzarella rice balls.
Tenuta Colombara is found in Piedmont, Italy, and traces its origins to 1400. Originally a hostel for travelers, it was around this time that rice cultivation also began. By 1571, it had grown to include a tavern, workshops, and dorm rooms—a farmstead with all the needs of a daily country life. Between 1875 to 1920, Tenuta Colombara grew both as a business and as a structure, with towers and more rooms added.
In 1991, Piero Rondolino, fourth owner of Tenuta Colombara, after his father Cesare, decided to grow only one variety of rice—Carnaroli, known as the king of risottos. It was at this time that Acquerello was born. In 2002, a newly built rice mill gets the best rice processing technologies, and a processing helix for the germ re-integration, ensuring that Acquerello’s quality remains superior, and success remains progressive.
Store in a cool dry place. Once opened, store in a sealed container.