Description

Rice from the Japanese family of medium grain and pearly, very large in size. Originally from the Po Valley (Italy). He is considered the king of Italian rice.
Catalogued by culinary critics as “Superfino”. After cooking, its texture remains consistent on the inside while creamy on the outside. Exquisite and succulent flavour, it is the most recommended for cooking risottos.

TIPS FOR USE:
Recommended for Italian cuisine, especially risottos. The broth must be added gradually during cooking. Approximate cooking time: 25 minutes.