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Heston Blumenthal

Aged rice? You bet, and it makes the best risotto, chefs say

Aged rice? You bet, and it makes the best risotto, chefs say

After tasting a luscious rice frittata prepared by executive chef John Coletta of Quartino Ristorante in Chicago, and viewing an episode of "In Search of Perfection," in which England's Fat Duck chef Heston Blumenthal went nuts over developing the perfect risotto, I went looking for that rice. Called Acquerello (Italian for watercolor), it's an aged Italian carnaroli rice. That's right, aged, in a silo for a year, a length of time that rice farmer Piero Rondolino says gives the best results. (OK, a seven-year aged is slightly better, but it's hard to come by.) The Acquerello headquarters in Livorno Ferraris, in Italy's Piedmont region, is hardly...

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