Cipriani Food Carnaroli Rice

The most important quality of rice for the preparation of a true Venetian risotto is that it must be cultivated in the countryside, which is irrigated with the spring water of Isola della Scala. The Cipriani family is from Verona, and this is both the rice of childhood memories as well as that of the dinner table. The grain is larger and longer in appearance than others; it retains the starch until it is vigorously creamed and does not overcook. It has a color that tends to be cerulean. The cooking time is slightly shorter: about 15 minutes. Due to its qualities, its use is suggested for the preparation of grainy, less creamy, or wave-like risottos or for the realization of rice salads.

• Unit size 1/2.2 LB