Acquerello Risotto Rice
Acquerello Risotto Rice
The nutrients of brown rice and the easiness to cook of white rice, Acquerello brings together the best from both rices.
It’s the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced.
It’s the tastiest, because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.
It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
Acquerello rice grows in the beautiful rice paddies of Tenuta Colombara in Livorno Ferraris, that is in the heart of the Province of Vercelli, in Piemonte. Piemonte is a land of excellent food and wine. Rice has been grown here since the late fourteen hundreds, at the dawn of rice in Italy. Italy is now the largest producer of rice in Europe. Tenuta Colombara dramatically changes colors over the seasons because rice needs water flooding. During spring, the flooded rice paddies show a mirror-like lake of unique wonder. In summer, the paddies are bright green and the water is still standing, which makes it an ideal habitat for water birds such swallows, frogs and dragonflies. In autumn, the paddies assume a gold color and await the harvesters. In winter, the paddies often turn white with frost and snow.
Piero Rondolino, having in mind the highest production standards, built a new processing plant in 2001. The processing technologies are a mix of traditional methods with the most modern machinery and technologies. The result is the highest possible standard of quality. The rice grains, before earning the name Acquerello, need to age at least one year and up to seven years. This slow and delicate process goes through twenty well defined stages.
Appropriate aging is demanding. The harvested rice needs to be stored in cool warehouses for the longest possible time. When harvested, the rice stops the vegetative cycle and is ready for consumption, but has not yet achieved the organoleptic qualities, balance and perfection that are needed for Acquerello rice. The rice is stored in temperature-controlled silos at less than 15°C (59°F), In this way the rice goes through a very slow breathing process, which provides the desired level of hardness to the cooked rice grain (al dente). This is achieved by aging, which makes starch and the proteins less soluble and increases the capacity to absorb the ingredients added as condiments.
Acquerello is the only rice that is still husked using a traditional method, named ‘the propeller’, invented in 1884 and always considered the best method. Only this slow and delicate process produces perfect rice grains, with no scratches or fractures that would cause the rice to be cooked in a nonuniform manner.
RESTORING THE GERM
When rice is husked, the germ is inevitably separated from the grain and is then eliminated, impoverishing the grain of its best nutritional elements. Acquerello fully recovers the germ with all its nutritional elements, thanks to a patented process. Since it is very tender, when mixed with the husked rice the germ melts and it absorbed by the exterior of the grain.
Acquerello is an all-rounder, suited for risotto, but also to many other dishes, such as:
- Rice salad
- Boiled rice
- Baked dishes
- Steamed dishes
- Arancini and supplì
Throughout the world, the best known Italian dish is risotto, but it is not always easy to make. Here are some tips to make a perfect dish using Acquerello. Quick and easy ways to make a dish similar to risotto, but without the problems (we call it a nonrisotto).