Often called the "king of Italian rice," carnaroli from Riso Buono is the risotto variety of choice for cooks in the know. With a higher starch content and firmer texture than the arborio you may see at the grocery store, this rice makes an ultra-creamy, restaurant-quality risotto that's almost impossible to overcook.
Riso Buono’s “gran riserva” rice is aged for a year after harvest before it’s processed and sold. An ancient technique used by farmers in the region for centuries, aging changes the physical and chemical properties of the rice, allowing it to reach its highest potential. Aged rice is more nutritionally dense, retaining more of the minerals that are essential to the human body, such as iron and manganese. (The latter is essential to creating collagen in the skin—could risotto be an Italian beauty secret?) It also absorbs more water as it cooks, making the grains bigger, firmer, and more flavorful.
In the northwest of Italy, Piedmont shares a border with France and Switzerland. It’s a region that is reknowned for its agricultural bounty, home to decadent specialties including white truffles, barolo, and exceptional rice. Riso buono’s rice is grown on an estate that has been in the business since the 1600s. They are dedicated to preserving the beauty of their home and producing top-quality rice while honoring the land and its past.