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Casa Rinaldi Arborio Rice

Ready for risotto

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Arborio rice is popularly used for risottos owing to the fact that it’s perfect for it. It has a rich amount of starch that keep it firm but still creamy when cooked.

TASTING NOTES FROM THE CURATOR

The largest in the Italian variety of superfine rice, Arborio rice is named for a town in Piedmont, Italy. It’s the length of a bean, with a pear-ish shape, and a distinctive white dot in the center. It contains no artificial flavors or color, and holds its shape well when cooked. This is why it’s popularly used for risotto.

Once cooked, it takes on a creamy texture, but retains a “bite” to it. it has a starchy taste that combines well with other flavors.

PREPARATION AND PAIRINGS

Of course, Casa Rinaldi Arborio Rice is perfect for risotto. Try a creamy mushroom iteration, or one using garlic and parmesan. This rice is also great for rice balls (arancini), minestrone soup, and rice puddings.

HOMEGROWN GRAIN

Named for the town of Arborio, located in the Po Valley, in the Piedmont region of Italy, Arborio rice is most popularly associated with risotto. An Italian short grain, it contains a high amount of amylopectin starch, which makes the rounded grains firm and creamy when cooked.

Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.

Storage Instructions

Store in a cool dry place. Once opened, store in a sealed container.

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