Campanini Vialone Nano Semifino 16 oz

I have always avoided using Arborio (supermarket risotto I call it) and went to Carnaroli, which I have always thought I had good luck with, using it for arancini (rice balls) and regular risotto. I don't make risotto much lately bc I went on keto, but I had a yen for risotto and used this brand to give risotto a whirl. I found it VERY good. What I noticed right away in comparison to Carnaroli was that it needed less broth, four cups vs six sometimes with Carnaroli. But that was not all. I was able to get the much-sought after 'bite' and yet tender rice. It was perfect. My carnaroli risotto tended to be 'overcooked' to get the rice kernels past hard to al dente.Yes, it costs a bit more than the other types of risotto rice, but I will try this type of risotto again, especially at Easter when I make my traditional 'rice balls'! It's worth the little extra cost bc most of us do not eat risotto every week. Go for a six pack, it's more economical than buying one, and what you feel you can't get to use, give as little boxed gifts to friends and family. Try it.

I have become a risotto freak over the last five years and one of my favorite things to do is try out different varieties of rice. This has a wonderful starch level that lends itself to creamy risotto. Despite the expense I will be buying this again.

I had always used arborio rice purchased in the local super-markets. It was good, but this rice is a few steps above. It has a better consistency while also producing a creamierrisotto. This rice also does not have the ever-so-slightly chalky texture that is sometimes prevalent in brands available domestically. It is a bit pricey but I’m not going to complain as the quality and results are very much worth it.

I have tried a few of the different rices for risotto, and this is one of my favorites. It is much more forgiving to being a little overcooked. This is supposed to be the best of risotto rices, and I am very pleased with the results. I have been using the oven method to make risotto, and this rice works very well with this method. The risotto that I make comes out perfect every time.

If you don't already know it, this is the Cadillac of rice products used in Italy for risotto. It really does cook up beautifully, and the risotto is creamy and al dente. Amazon offers it for a great price considering that the only markets that offer it (in my experience) are small boutique markets that feature elevated prices.

This rice is my absolute favorite for making arancini (riceballs). I won’t use anything else any longer. Cooks to the perfect, creamy consistency needed and still has a bite.

Every recipe I've read recommends Arborio rice for risotto. When I first read that this was the best rice for risotto, I was skeptical. I am skeptical no more. If you want perfect risotto, this is the product. The finished product was so worth the price. If you're going to take the time to make risotto, I recommend this product.

This type of rice is the favorite of Anya von Bremzen, author of ‘The New Spanish Table,’ for paella. I found it to be very easy and forgiving during cooking. It produced a paella with great texture and flavor.

Attenzione questo riso buonissimo italiano viene venduto e spedito dagli USA per un Kg mi sono sentito chiedere 80 dollari di dogana e spese !!!