There are different schools of thought as to how to cook the ideal risotto
Either you boil the rice all at once in a home made stock or just in water
Or you go the longer route and add your stock little by little
Our advice? Take Maria Nava Rondolino's cooking instructions as an example
Add 3 times the amount of boiling water to the rice, let it boil for 10 minutes while stirring. The rice should be ferm and al dente. Then add your other ingredients, do the 'mantecatura' with parmigiano and leave to rest for 3 min before serving
“De Acquerello-rijst is uniek: het is de enige rijst in de wereld die als volle korenrijst wordt gerijpt in gekoelde silo’s. De koren wordt zachtjes aan gescheiden van de korrel via de ‘helix-methode’ en opnieuw geïntegreerd met de koren”
