{"product_id":"acquerello-carnaroli-risottoreis-500g","title":"Acquerello – Carnaroli Risotto Rice 500 g","description":"\u003ch2 id=\"speakable-headline\"\u003eAcquerello Carnaroli risotto rice, aged cool for one year\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eAcquerello Carnaroli risotto rice from the Rondolino family is a rice from Piedmont that is stored cool in silos for at least one year before being refined. The grains remain intact during cooking and absorb broth, butter, and cheese perfectly.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eAcquerello Carnaroli risotto rice\u003c\/strong\u003e is an aged Carnaroli rice by Acquerello from Livorno Ferraris in Piedmont. The Rondolino family grows only Carnaroli here, lets it age for a year, and refines it gently, which is why an Acquerello risotto becomes creamy while each grain retains its bite.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eA year of rest in a cool silo\u003c\/h3\u003e\n\u003cp\u003eAfter the harvest, the Acquerello rests for at least one year in silos on the estate. There, it remains cooler than 15 degrees all year round. During this time, the starch in the grain firms up. You will notice this later at the stove, as the rice absorbs the hot liquid ladle by ladle.\u003c\/p\u003e\n\u003cp\u003eThe aged rice releases its starch more slowly into the liquid, and the grains swell evenly, from the outside deep into the center. This makes the dish creamy and glossy in the pot, while the rice itself keeps its shape. Every grain carries the flavor of white wine, onion, and butter with it.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eSlowly refined, grain by grain\u003c\/h3\u003e\n\u003cp\u003eIn the Rondolinos' mill, a large screw handles the refining, a technique modeled after nineteenth-century machines. The grains rub against each other and gradually shed their outer husk, patiently and layer by layer.\u003c\/p\u003e\n\u003cp\u003eThis takes longer than in an ordinary rice mill, but in the end, whole, smooth grains remain in the tin. This pays off in the risotto, because an intact grain releases its starch a little with every ladle of broth. This way, an Acquerello risotto stays loose and flowing at the end—in Italy, they call it \u003cem\u003eall'onda\u003c\/em\u003e, like a wave.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eRisotto with saffron, mushrooms, or Parmigiano\u003c\/h3\u003e\n\u003cp\u003eFrom the 500g tin, you can cook about six portions of 80g each, enough for a dinner with family or friends at a large table. For a \u003cem\u003eRisotto alla Milanese\u003c\/em\u003e, a few \u003ca href=\"\/en\/products\/ingo-holland-safran-faeden\"\u003esaffron threads\u003c\/a\u003e dissolve their color in hot broth until the rice shines golden yellow at the end.\u003c\/p\u003e\n\u003cp\u003eIn autumn, porcini mushrooms go into the pot, in spring green asparagus and fresh peas, in winter pumpkin with a bit of sage. At the end, stir in cold butter and freshly grated \u003ca href=\"\/en\/products\/cavola-993-parmigiano-reggiano-24-monate\"\u003eParmigiano Reggiano\u003c\/a\u003e; Italians call this final step \u003cem\u003emantecare\u003c\/em\u003e. Then, let the Acquerello risotto rest for two minutes before serving it on warm plates.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eStir, wait, and stir again\u003c\/h3\u003e\n\u003cp\u003eRisotto rice is not washed before cooking, because the fine starch on the surface makes the Carnaroli risotto creamy later on. Briefly sauté the grains in butter or olive oil until they become translucent at the edges. Then, deglaze with a splash of white wine.\u003c\/p\u003e\n\u003cp\u003eAfter that, pour in the hot broth gradually, just enough to keep the rice covered. Stir calmly and evenly in between, and the kitchen will fill with the scent of wine, broth, and toasted grains. You can find more \u003ca href=\"\/en\/collections\/risotto\"\u003erisotto rice\u003c\/a\u003e and ready-made blends in our assortment; everything about the Tenuta Colombara can be found on the \u003ca href=\"\/en\/collections\/acquerello\"\u003eAcquerello producer page\u003c\/a\u003e.\u003c\/p\u003e","brand":"Acquerello","offers":[{"title":"500 g","offer_id":61017225527630,"sku":"041VIA531183","price":10.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/acquerello-canaroli-reis.png?v=1790849461","url":"https:\/\/nurgutes.de\/en\/products\/acquerello-carnaroli-risottoreis-500g","provider":"nur Gutes","version":"1.0","type":"link"}