2lb-3 Ounce Tin of Acquerello Rice

the bear: Bought for the first time. Normally cook with other brands of carnaroli rice for many years. Normally my risotto cooks in 18-20 minutes.

This rice seemed to cook in half the time and tasted different. Not sure about the taste yet. Due to processing and aging?

Will need to do A-B testing with my other rice. Not totally sold yet. I also used not a good brand of parmasean cheese and different saffron which I am sure changed the taste.

So will run parallel tests with same cheese and saffron using this rice and my other carnaroli.

United States on Nov 06, 2023

M. A. KRUEGER: I've been cooking risotto forever with arborio rice, but this carnaroli rice is different in a better way, more authentic. If cooked properly the risotto is creamier and thie individual grains more toothsome, not gummy. Large can is a good value for an imported product.

United States on Nov 22, 2022

Stephen Conlon: We went to an upscale grocery store in Italy and asked to see their best rice for risotto. Without hesitation the grocer handed us this same can of rice and told us there's none better. We told him we've been using that rice for years, and suddenly we had a new friend, smiling approvingly. It's really good rice, and the can and cover keep it fresh.

United States on Sep 10, 2022

Chambolle: I've been making risotto in its various forms for a number of decades by now. Yes, I've tried arborio, vialone nano, baldo, carnaroli from other sources and ventured into Spanish bomba. None can match the Acquerello carnaroli. This has been my "go to" riso for a decade or more by now. Every so often I will circle back and experiment with some other riso - I always come back to this.

Comes autumn, creamy Risotto alla Milanese is the leading comfort food in this household, and Acquerello carnaroli is the thing that makes it a great main course. The bomb. The best. It will absorb seemingly endless quantities of stock, yet retain a springy bite -- perfect for making a slightly runny risotto "all'onda," which is my preferred style.

For some reason we've come to expect rice to be a cheap, fungible foodstuff. But when it is center stage in a somewhat labor intensive dish like risotto, I'm more than willing to spend as much on the riso as one would drop for a lousy fast food burger and fries - and that's about what you will spend for a couple cups of Acquerello to make a very generous main dish risotto for three to four people. Why carp about the cost?

I wouldn't know...

United States on Nov 14, 2015

Netlogix: In my opinion, Acquerello rice is a notch above all other rice I have tasted. The difference is not enormous, but it is there. If you want to taste some real Italian recipes, Acquerello will slowly conquer you. It may take some time, though, to fully appreciate the taste difference and to discover the subtle properties of this special rice.

My suggestion is to look for a “Risotto” book, such as “Risotto: More Than 100 Recipes for the Classic Rice Dish of Northern Italy” by Judith Barrett, or Williams-Sonoma Collection: Risotto by Pamela Sheldon, and then try the basic cooking recipes a few times. However, since rice has a “neutral” taste and texture, it goes with almost anything, beyond what is written in cookbooks. For instance, on a recent trip to Italy, I was served a risotto Acquerello with Mascarpone and fresh raspberries, which was delicious – a nouvelle cuisine twist on the classic dish.

Though the container may seem expensive, it works out to less than $2 for a very large serving (3.5 ounces or 100 grams). Of course there is less expensive rice, probably as low as $0.08 per serving, nevertheless my consideration is that if you want the best, and...

United States on Oct 23, 2014