The most famous and common variety of Italian rice. The 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.

Cultivated in the famous rice growing area of Vercelli, Piedmont, arborio is versatile enough to combine beautifully with any kind of dish but is especially suited as a base for risotto.

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.

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

From one of the best rice growing regions in the world. This Superfine Wholemeal Baldo rice is one of the finest and most versatile varieties of Italian rice. It has a rich flavour and the grain maintains its texture and taste during cooking. The wholemeal variety of Baldo is specially refined and has a delicious, unique flavour which makes for great risottos and provides an extra intake of fibre in the diet. Cooks in roughly 40-45 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 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 . It's delightful aroma and exciting taste make it ideal for all sorts of fish, exotic dishes, soups and desserts.

Suggested cooking time 45 minutes with pilaf method.

From Vercelli, Piedmont, Italy

Click here to learn all about the amazing history of Black Rice as well as how to make a great risotto

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 and keeps the rice in a more natural state.

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

Risotto Panissa is a classic dish from Vercelli, in Piedmont, one of the most renowned Italian rice growing areas. Panissa, as so much of Italy's classic fayre, started life as a peasant's dish. It contains sausage, beans and pork which is cooked in broth laced with red wine. A hearty dish one might say!

It's another "star" in our great selection of ready-made risottos by expert Enrico Molinaro from Riseria Molinaro in Vercelli (of course!)

These are no ordinary ready to go risottos, and if you check the labels of other packs from the supermarket or delis, compare the ingredients.

First of all Enrico uses the superior quality Carnaroli rice (more expensive than the usual arborio) which give a perfect creamy risotto every time. They also are free of any preservatives, colourants, GMOs or glutamates. That means you can actually taste all the flavours. A real treat for anyone and so easy to prepare!

300g packs - serves 4.

Cooking time: 15-16 Mins:

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.

As impressive as it is simple, a perfectly natural product that is so easy to prepare.

Truffles always produce best results when combined with something simple like potatoes or eggs and when black truffles from Umbria are milled together with a quality polenta flour, the result is stunning.

Delicious on its own as a starter with Parmesan cheese or as a base for ragu-type sauces (try it with Porcini mushrooms) or as a side to many grilled or roast meats. This is one of our favourite products, everyone at Med Direct has a couple of jars in the kitchen! Original, simple and addictive!

Comes with instruction and recipe booklet. Serves 4 good portions. Very long shelf-life.