ACQUERELLO, THE RICE, better, richer, wealthier

26/01/2016 - Acquerello is born in the European capital of rice, among several natural wonders.
The Rondolino family's landed property is set in the district of Livorno Ferraris and it is recognized as Tenuta Colombara.
This place is well known since 1500 for the abundance of water and the fertility of lans suitable to the cultivation of rice.
Thanks to the Rondolino family Acquerello is the only rice in the whole world that is still nowadays wrought with a special machine called helix.
The helix is one of the 20 different passages that every grain has to overcame to become Acquerello rice.

The helix was invented in 1865, it is still considered the best machinery because of the benefits that it gives in the gastronomic field.
Contrary to all the other working processes, in which the rice is energetically whitened in few seconds, constricted in a narrow place, Acquerello is whitened through a slow and delicate rubbing between the grains in a wide vase.
Only this wrought leaves every grain intact, without any scratch, and so perfect before and after the cook.

Articolo tratto da: OIP Editing

Recipe: Risotto with Castelmagno cheese DOP and Chestnuts.

Ingredients for 2 people: 150g of Carnaroli Acquerello rice; 200g of cooked and peeled fresh Chestnuts; 1 small onion; vegetable broth; 70g of Castemalmagno cheese DOP; a knob butter; extra virgin olive oil; salt; pepper.

Make the thinly cutted onion browning over low fire with a spoon of extra virgin olive oil.
Pour the rice and toast it, add the vegetable broth and the chestnuts that have been boiled for 20 minutes before.
Continue the cooking of the risotto for 12 minutes, in the end add the Castelmagno cheese in flakes, adjust the salt and the pepper and then culin with a knob of butter.

Acquerello - Carnaroli Rice

Acquerello Riso Carnaroli Superfino - lattina 250 gr

3.84 €

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ACQUERELLO, THE RICE, better, richer, wealthier