Acquerello Carnaroli Rice (aged 7 years)
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From a nutritional point of view, Acquerello is totally complete because, unlike any other white rice, it contains more proteins, minerals, vitamins and all the other micro-elements within the germ otherwise present only in brown rice.
Some Risotto Recipes:
Some Risotto Ideas and Suggestions:
- Add saffron & vanilla bean seeds to your champagne risotto to really add extra flavor and interest.
- For champagne risotto simply substitute champagne for 1/2 the broth.
- Suggestions for other flavors and additions:
- asparagus in the spring
- shrimp and/or sundried tomatoes in the summer
- wild mushrooms and/or truffles/truffle oil in the fall
- Italian sausage in the winter.
- Risotto Stuffed Squash Blossoms:
- make a small batch of risotto
- allow risotto to cool until just set
- using a butter knife gently fill the squash blossoms
- close the squash blossom petals around the opening
- fill a cast iron pan with 1/4" oil, turn heat to medium
- lightly brown the squash blossoms, turning once
- NOTE you can also lightly bread them with panko crumbs or breadcrumbs with a little egg to help the crumbs adhere.
Our Risotto Recipe
- 8 cups chicken broth (you can do 4 cups broth + 4 water if you prefer)
- 4 Tablespoons unsalted butter
- 1 medium shallot, diced (you can use an onion but we prefer shallots)
- 2 cups Acquerello Carnaroli Risotto Rice
- 1 cup dry white wine
- 1 cup (about 2 ounces) freshly grated Parmesan cheese
- sea salt
Bring the broth to a simmer in a medium sauce pan over medium heat. Reduce heat to the lowest setting on your stove and simply keep the broth warm.
Melt the butter in a second 4 quart saucepan over medium heat. Once the foaming subsides add the shallots, and 1/2 teaspoon sea salt. Cook, stirring occasionally, until the shallot is very soft and translucent, about 8-10 minutes.
Add the rice and cook, stirring frequently, until the edges of the grains are transparent, about 4-5 minutes.
Add the wine, stirring frequently, until the wine is absorbed by the rice. Do not let the rice dry out. About 2 minutes.
Add 3 cups of the warm broth, stirring frequently, and simmer until the liquid is absorbed. About 10-12 minutes.
Keep adding broth, 1/2 cup at a time, stirring frequently, to keep the rice from becoming dry. About every 4 minutes.
Your risotto is done when the grains are cooked through and "al dente". Stir in the cheese, salt and pepper to taste. Serve immediately.
NOTE: some people like their risotto "soupy" and some drier. So you can adjust the final amount of broth at the end to get the consistency you enjoy.
- For different flavors/types of risotto you can think about seafood where you would use fish broth instead of chicken broth. Normally we cook the seafood until ALMOST done in a separate skillet, and then add it to the risotto during the last 5 minutes of cooking.
- Truffle Risotto is easy, just add a teaspoon or two of truffle butter the last 5 minutes of cooking.
- Sautee mushrooms in butter, add them to the rice during the last 5 minutes of cooking to make mushroom risotto. You can use mushroom, or chicken, or vegetable broth.
- Saffron risotto: soak 15-20 saffron threads in the broth for a few hours (crushing up the saffron gives even more flavor).
Acquerello represents the superior form of white rice belonging to the Japonica subspecies. It combines the essential nutritional values of brown rice with the cooking characteristics of superior white rice, absorbing cooking liquids very well without being sticky.
Arriving February 2023.
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500 gram (1.1 pound) metal tin (about 6 servings)
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Featured positive reviews:
By Patrizia Antonicelli
First, it's easy. Scroll down the menu on the left of the website and decide if you are ready for a delight from Asia, France or any other yummy country. I went directly to Italy looking for a few things I can't find anywhere else: white truffle based products and the king of risotto rice. Olive oil with white truffle can transform your experience, quickly. Put a few drops on sunny side up and you get a five stars experience. Same with butter.If you love risotto you must know CARNAROLI. Get it!
Aged Acquerello Rice
By Marcella Hazan
Acquerello's vacuum-packed seven-year old Carnaroli rice is my first and only choice for risotto. Its texture and fragrance are peerless. I hoard it because I might not make risotto if I were to run out of it. I rarely endorse a product, but I felt it my duty to bring this one to the attention of any cook with a good hand at making risotto. Marcella
I thought I made fantastic risotto. Then I tried my risotto recipe with this aged Carnaroli rice. WOW WOW WOW. The flavor, the delicacy..... perfection. I get complements all the time. This rice, using my same recipe, really "kicked it up a notch" and everyone noticed. Thank you.... thank you, for finding this for us!!!! A true culinary gem :)
Thanks ,from the producer
By Maria Nava Rondolino
Ladies,hi i'm Maria Nava Rondolino and today really by chance,i got the opportunity the see your review. i'd like to thank you generously also on behalf of my husband,Piero the Acquerello's"author".Did you know that Acquerello means watercolour,obviously because of our image depicting the fields flooded during spring time,but mainly because any dish,mainly the once you were used to cook for years,just by shifting to Acquerello,will end up amazingly different.Please continue to experiment ..
Perfect rice for perfect risotto
By Janice D'Agostino
After looking around Gourmet Delights and saying "Oh yum!!!" about 152 times, I decided to try the 7 year aged Acquerello Carnaroli Risotto Rice. A splurge? Yes, and worth every penny. It cooks up so beautifully, drinking in the liquids until each grain reaches creamy perfection. I stirred up a batch of the basic risotto recipe posted on this page and it had everyone swooning. Thank you! Janice D'Agostino