A diverse range of quality Italian rice from Vercelli, the heart of the producing area. It includes all the classic rice for Risotto: Arborio, Carnaroli, Vialone and Baldo as well as the amazing Black Venere and Wild Red rice.
Usually divided into four categories which are common, semi-fine, fine, and superfine. The finer the rice, the longer the grain and the longer the cooking time. The time taken to cook can vary from between 12 minutes for common rice and to up to 18 minutes for superfine.
A rice with higher starch content is generally most commonly used for making risotto. This high starch content mixes with the broth and helps create a creamy texture most associated with a quality risotto.
For our full range of Rice, please click here.