Acquerello Risotto / 500 g
Acquerello Risotto / 500 g
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Acquerello is the ultimate Carnaroli "Extra" rice!
It’s the healthiest, because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
It's the tastiest, because it's the only rice whitened with a helix, a gentle method with leaves the grain intact.
It's the richest, because it is aged for at least one year in refrigerated silos. Starch is more stable and flavour enhanced.
Acquerello's unique methods of production are the result of a combination of extensive research, family experience and the union of tradition and innovation. After harvesting, Acquerello undergoes an aging process; then is slowly refined with a special machine called the helix, and finally enriched with its own germ by a patented process. The steps of aging, refining and enriching are indeed the ones that makes Acquerello tastier, richer and healthier. Acquerello grains are perfectly whole, fully consistent, tastier and not sticky. It is the only rice that makes every dish outstanding, as Carnaroli is certainly regarded by Italians as the most highly valued variety of rice. With Acquerello your risotto and other rice dishes will always be perfect. Acquerello rice is famous among chefs and gourmet lovers and is considered the best rice in the world. Acquerello produced and packed by the Rondolino family on the Tenuta Torrone della Colombara Estate, in the heart of Piedmont's Vercelli province.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
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Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
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Orders over $500 receive Free Shipping!
Creamy Mushroom Risotto
Serves: 4
Prep Time: 15 min
Cook Time: ~35 min
Ingredients:
1½ cups arborio rice
1 small onion or 2 shallots, finely chopped
2 tbsp olive oil or butter
2 garlic cloves, minced
1/2 cup dry white wine (optional but recommended)
4–5 cups vegetable or chicken stock, warm
1/2 cup grated Parmesan (or more to taste)
1 tbsp butter (for finishing)
Salt & pepper to taste
Fresh parsley or thyme for garnish
For the mushrooms:
2 cups sliced mushrooms (mixed blend or your choice of wild mushroom)
1 tbsp olive oil or butter
Salt & pepper
Optional: splash of soy sauce or a touch of truffle oil for depth
How to:
1. Sauté the Mushrooms
In a separate pan, sauté mushrooms in oil or butter over medium-high heat until golden (~8–10 min).
Season with salt and pepper. Set aside.
2. Start the Risotto
In a large saucepan, heat oil or butter over medium heat.
Add onion/shallot and cook until soft (about 5 min).
Stir in garlic and rice. Toast rice for 1–2 minutes until translucent at edges.
3. Deglaze
Add wine and stir until absorbed.
4. Add Stock Gradually
Add warm stock, one ladle at a time, stirring frequently.
Wait until most of the liquid is absorbed before adding more.
Continue for ~20 minutes, until rice is al dente and creamy.
5. Finish
Stir in sautéed mushrooms, Parmesan, and final tablespoon of butter.
Adjust salt and pepper.
Let sit 1–2 minutes off heat before serving.
6. Garnish
Top with herbs, extra cheese, and (optional) a dollop of crème fraiche or caviar.
Optional Additions:
Fresh shaved truffle or truffle oil for luxury
Crispy shallots or poached egg on top
Lemon zest or herb oil for brightness