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​Acquerello Carnaroli Rice Superfino is one of the best risotto rices we’ve ever encountered - and chefs and tastemakers the world over agree! Thanks to an innovative process of aging, gentle mechanical processing, and re-integration with the rice’s own germ, this is a uniquely rich and healthy white rice. With firm kernels that keep their shape through the cooking process, Acquerello makes a perfectly creamy risotto - just add dried porcini, asparagus and cheese, gorgonzola and walnuts, or any of your favorite ingredients! Or mix up a delicious insalata di riso with shrimp and zucchini, olives and sundried tomatoes, or any vegetables or sott’oli.

After harvest, the unrefined grains of Acquerello Carnaroli rice are aged in temperature-controlled silos for one to three years. This aging process improves the consistency of the grains, and allows them to absorb more cooking liquid. As a result, the cooked kernels are large and firm, and with no stickiness to their texture.

During the Acquerello production process, after the rice is aged, it is refined with a minimally invasive whitening process; Acquerello never uses harsh chemical methods, but instead an innovatively mechanical process. Piero Rondolino of Acquerello is the only rice producer who still carries out this process using a machine called the “screw,” invented in 1884 and still considered the gold standard. Unlike more modern, aggressively fast methods, this machine causes the grains to slowly rub against each other - keeping them whole and intact - until they’re polished to a lovely light honey color.

Acquerello is also the only rice that is re-integrated with its own germ. The germ is the reproductive part of the plant, containing most of the plant’s vitamins and minerals; it is what makes brown rice so healthy, and is removed in the process of refining white rice. Acquerello has devised a unique process of adding the germ back to their rice after it has been processed; the result is a product that can be cooked quickly and simply like white rice, with the vital nutritional properties normally found only in brown rice. 

In the April issue of Wine Spectator, Owen Dugan writes about Acquerello Rice and starts his article…