Riso Superfino Arborio

This rice is one of the most widely used in Italy thanks to its characteristics of shape and substance. The grains are pleasantly large and visually appealing. This rice is particularly suited for both creamy risottos and "timballi" (oven-baked dishes) and "supplì" (rice croquettes).

Tips

When preparing a risotto, after removing the onion, let the the oil and butter reduce, add the rice and stir with a wooden spoon, so the rice does not come into contact with cold or sharp surfaces. Only when the rice has been toasted to perfection, i.e. it has absorbed all the condiment and has become shiny and transparent, can the other ingredients, called for in the recipe, be added.

Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.

  • Cooking time: 14-16 min
Riso Superfino Arborio
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Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.
grano

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.
molitura

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.
impastamento

Drawing

While it is the drawing process that gives the pasta its shape, it is the bronze plates that make our pasta uniquely porous, so it captures all the sauce. Hence, this is one of the special procedures we have chosen to preserve and protect. With great pride.
trafilatura

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.
essiccazione



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Riso Superfino Roma

Roma rice has distinctive, large, rounded grains. Particularly suited for creamy risottos and oven-baked dishes.

Hints

When making a risotto, the rice should be only stirred occasionally and delicately so that the starch is released gently, creating a creamy consistency which is the common feature of the best risottos. The risotto can be left unattended almost to the end of cooking only if a tin-plated copper pan is used which spreads the heat evenly both on the bottom and the sides.

Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.

Find out more