Acquerello 7 year aged carnaroli rice is the one easy change you can make to your risotto that will make it the talk of the town! Acquerello aged carnaroli rice is the favourite rice of top chefs, like Alain Ducasse and Heston Blumenthal.
Acquerello grow a specific type of carnaroli called Riso Lungo A. You'll start to see this on their labels instead of Riso Carnaroli, to distinguish their rice from other carnaroli.
The extra-long aging process makes the starch, proteins and vitamins in the rice less water-soluble, strengthening the structure of each grain. Not only does this mean that next to none of the nutritional value is lost during cooking, but the rice can absorb lots of liquid without breaking down and becoming sticky or ‘mushy’.
Compared to Acquerello’s original aged rice, the 7-year aged rice is slightly sweeter. It also cooks even more uniformly, for an exceptional al dente texture every time.
Follow in the footsteps of the world's finest restaurants who cook with Acquerello rice:
- Thomas Keller's French Laundry, USA ***
- Massimo Bottura's Osteria Francescana, Italy ***
- Michael Troisgros' Troisgros, France ***
- Heston Blumenthal's Fat Duck, England ***
This truly special rice also makes a stunning paella, as well as cold rice salads or even arancini. The unique vacuum-sealed and enamelled tins keep the rice in top condition for a long time. As well as keeping the rice fresh, the tin is also easy to store – so you can always have this spectacular rice to hand.
The superfine carnaroli rice is produced by the Rondolino family in Piedmont, Italy. The Rondolino family have been growing rice since 1935. In the year 2000, the family decided to dedicate themselves to growing only one variety of rice – carnaroli, Italy’s most highly valued rice for making risotto.
Storage: Store in a cool, dark and dry place away from strong odours.
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