About the rice variety
Rice from the japonica family with medium and pearly grain, very large in size. Originally from the Po Valley (Italy). It is considered the king of Italian rice dishes.
Listed by culinary critics as “Superfine”. After cooking, its texture remains consistent on the inside while creamy on the outside. With an exquisite and succulent flavor, it is the most recommended for cooking risottos.
Recommended for Italian cuisine, especially risottos. The broth must be added gradually during cooking. Approximate cooking time: 25 minutes.