Arborio Rice from Principato di Lucedio
Classic Risotto Rice Can Be Used in a Variety of Ways
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations.
Arborio is the most popular variety of rice and was the first Italian rice introduced in America for those looking to make risotto. Short-grained and very starchy, Arborio releases a great deal of this starch when cooked, but maintains its shape remarkably well. For a thick, creamy risottto, this is rice of choice.
Featured in these recipes:
- Principato di Lucedio
- 1.1 pounds