The most famous and common variety of Italian rice. Arborio is renowned for its high starch content, great for creamy risottos and its large rounded grain that keeps its shape well during cooking and provides a more al dente taste and texture.  Arborio is versatile enough to combine beautifully with any kind of dish but is especially suited as a base for risotto.

This is a Superior Category Arborio rice (the highest quality) cultivated in the famous rice growing area of Vercelli, Piedmont.

Cooks in 15-18 minutes.

See Our Italian Rice and How to Make a Great Risotto Article

The most famous and common variety of Italian rice. Arborio is a superfine rice renowned for its high starch content, great for creamy risottos and its large rounded grain that keeps its shape well during cooking and provides a more al dente taste and texture.

Riseria Molinaro produces certified special quality rice, the highest level of recognition. Cultivated in the famous rice growing area of Vercelli, Piedmont, this Arborio is versatile enough to combine beautifully with any kind of dish but is especially suited as a base for risotto. Comes in lovely presentation gift bag.

Cooks in 15-18 minutes. 

How to make a great risotto every time.

Delicious ready prepared Artichoke risotto. Made from superior grade carnaroli rice from Vercelli, the heart of Italian rice cultivation, by expert Enrico Molinaro. The finest ingredients have been prepared in a way that guarantees perfect, creamy risotto every time with zrero fuss! These risottos are far removed from the bland stuff you'll find in the supermarket, they really do make an easy, tasty treat for anyone.

300g packs - serves 4.

Does not contain any preservatives, colorants, GMOs or glutamates.

INGREDIENTS: Carnaroli rice, Artichokes, Onion, Parsley, Tomato Fiocco, potato starch, yeast extract, potatoes, carrots, celery, sunflower oil, ginger, nutmeg, cloves and salt.

Cooking Time 14-16 mins and so easy to prepare:

Pour Contents of pack into a pan and toast rice for 2-3 mins then slowly add 1 litre of boiling water a little at a time until all the water has boiled and you are left with a rich, creamy consistency.

Serve with Parmesan cheese.

Goes perfectly with our Giordano Olive Oil and 24 month Parmesan.

TIP: add a little white wine before the water and let it evaporate. Then add the water.

From one of the best rice growing zones in the world. This Superfine Baldo rice is one of the finest but least well known of Italian rices. It is also one of the most versatile. It has a rich flavour and the grain maintains its texture and taste during cooking. Great for risottos and with fish, but it is the rice par excellence for rice salads.

Cooks in roughly 15-18 minutes.

From Vercelli, Piedmont, Italy

Click Here to Learn all about Italian Rice and How to Make a Great Risotto

From one of the best rice growing zones in the world. This Superfine Baldo rice is one of the finest but least well known of Italian rices. It is also one of the most versatile. It has a rich flavour and the grain maintains its texture and taste during cooking. Great for risottos and with fish, but it is the rice par excellence for rice salads.

Cooks in roughly 15-18 minutes.

From Vercelli, Piedmont, Italy

Click Here to Learn all about Italian Rice and How to Make a Great Risotto

Black Venere Rice as recommended by Nigella! http://www.nigella.com/books/nigellissima_stockists

From one of the best rice growing regions in the world. Venere rice, or black rice (also known as forbidden rice - check out our article in the link below to find out why) is rightly famed for its amazing black colour, but even more for it's organoleptic characteristics. It is rich in natural fibres, phosphorus, magnesium, selenium and Vitamin B5 .

Riso Venere has a mild nutty flavour and its aroma of freshly baked bread becomes more discernible as it cooks. It is ideal for rice salads, in soups, as a base for white meat, but reaches its pinnacle with seafood. It's easy to experiment with all kinds of different fish dishes. Works perfectly with Asian dishes too. No matter what you use this black Venere rice for, it always looks stunning on the plate!

Suggested cooking time 45 minutes with pilaf method.

From Vercelli, Piedmont, Italy

Read our Blog article on the amazing black Venere rice here

From one of the best rice growing zones in the world. The king of Italian rice. Most consider Carnaroli to be the risotto rice par excellence. It maintains its firmness during cooking and loses very little of its high starch content giving a delicious creaminess to the dish. It also means it absorbs flavours better than other rices, while maintaining its shape and all its natural goodness.

Our Carnaroli is a superior quality rice produced by artisan expert Enrico Molinaro in Vercelli and you will not find rice of this qulaity at this price anywhere else!

From Vercelli, Piedmont, Italy

See Our Italian Rice and How to Make a Great Risotto Article

From one of the best rice growing regions in the world. The king of Italian rice! Most consider Carnaroli to be the best variety of Italian rice since it maintains its firmness and loses very little of its starch content. This means it absorbs flavours better than other rices while maintaining its shape and all its natural goodness. Carnaroli is the favourite rice of chefs around the world for risottos.

This rice comes in a lovely cloth bag which makes a great gift.

From Vercelli, Piedmont, Italy. 

Click Here to learn all about Italian Rice and How to make a Great Risotto

Delicious ready prepared Vegetable risotto. Made from prime quality carnaroli rice from Vercelli, the heart of Italian rice cultivation, by expert Enrico Molinaro. The finest ingredients have been prepared in a way that guarantees perfect, creamy risotto every time.

These risottos are far removed from the bland stuff you'll find in the supermarket, they really do make an easy, tasty treat for anyone.
300g packs - serves 4.

Does not contain any preservatives, colourants, GMOs or glutamates.

INGREDIENTS: Carnaroli rice, tomato, pumpkin, onion, aubergine, courgette, potato starch, yeast extract, potatoes, carrots, celery, sunflower oil, ginger, nutmeg, cloves and salt.

Cooking time: 15-16 Mins and so easy to prepare:

Pour Contents of pack into a pan and add 3 tablespoons of olive oil

Toast for 4-5 minutes then slowly add 1 litre of boiling water a little at a time until all the water has boiled and you are left with a rich, creamy consistency.

Serve with Parmesan cheese.

Goes perfectly with our Giordano Olive Oil and 24 month Parmesan.

TIP: add a little white wine before the water and let it evaporate. Then add the water.

A classic rice served in most restaurants across Mantova and Verona. The Vialone Nano originated in 1937 from the cross between the Vialone and Nano varieties. It is a semifino with a small roundish grain which absorbs all sauces and holds its shape magnificently during cooking. Arguably the most versatile of all Italian rices, combining well in risottos, with fish, soups and salad.

Cooking Time: 13 - 16 minutes

How to make perfect risottos every time

A fabulous looking rice, prized for its high iron content; it is recommended for hearty, flavoursome dishes e.g. mature cheeses, smoked speck etc. It is also excellent with vegetable soups or minestrone. An original and spectacular dinner party ingredient.

Cooking time: 45 mins.

The most famous and common variety of Italian rice. Arborio is renowned for its high starch content, great for creamy risottos and its large rounded grain that keeps its shape well during cooking and provides a more al dente taste and texture.  Arborio is versatile enough to combine beautifully with any kind of dish but is especially suited as a base for risotto.

This is a Superior Category Arborio rice (the highest quality) cultivated in the famous rice growing area of Vercelli, Piedmont.

Cooks in 15-18 minutes.