---
product_id: 7620845
title: "Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy"
brand: "acquerello"
price: "₪233"
currency: ILS
in_stock: true
reviews_count: 7
url: https://www.desertcart.co.il/products/7620845-italian-carnaroli-aged-risotto-rice-in-tin-can-2-2
store_origin: IL
region: Israel
---

# Vacuum Sealed Freshness Authentic Italian Origin Chef's Favorite Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy

**Brand:** acquerello
**Price:** ₪233
**Availability:** ✅ In Stock

## Summary

> 🍚 Risotto Royalty Awaits!

## Quick Answers

- **What is this?** Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy by acquerello
- **How much does it cost?** ₪233 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.il](https://www.desertcart.co.il/products/7620845-italian-carnaroli-aged-risotto-rice-in-tin-can-2-2)

## Best For

- acquerello enthusiasts

## Why This Product

- Trusted acquerello brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Aged to Perfection:** Experience enhanced flavor and texture thanks to a unique resting period post-harvest.
- • **Convenient Packaging:** Enjoy 1 kg of rice in a stylish vacuum-sealed tin for ultimate freshness.
- • **Chef-Approved Quality:** Join the ranks of top chefs who trust Acquerello for their risotto creations.
- • **Elevate Your Culinary Game:** Transform your risotto into a gourmet experience with premium Carnaroli rice.
- • **Italian Heritage in Every Grain:** Savor the rich tradition of Vercelli, the heart of Italian rice cultivation.

## Overview

Acquerello Italian Carnaroli Aged Risotto Rice is a premium 1 kg tin of the finest Carnaroli rice sourced from the Vercelli province in Italy. Renowned for its superior quality and preferred by chefs worldwide, this rice undergoes a special aging process that enhances its flavor and consistency, making it the ideal choice for creating authentic risotto.

## Description

Full description not available

## Features

- Prized Carnaroli rice from Vercelli, in Piemonte
- The best rice for preparing risotto
- Preferred by chefs all over the world
- A special "rest time" after the harvest improves taste and consistency
- A vacuum sealed tin of 1 kg - 2 lbs

## Images

![Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy - Image 1](https://m.media-amazon.com/images/I/712-jCNmD8L.jpg)

## Questions & Answers

**Q: Is this product gluten free?**
A: It's rice, of course it's "gluten free".

**Q: can canaroli rice be used to substitute bomba rice in making paella?**
A: No. Italian rice cooks up soft and sticky. It does not retain individual kernel integrity as long grain rice does.  Would not recommend using it for paella.

**Q: Has any one (gasp) used this in a pressure cooker risotto recipe?**
A: The pressure cooker method begins just like the traditional method with sautéing the onions and toasting the rice. After spending about 5 to 6 minutes on this, things will take a very different turn. First, all of the liquid is added at once, then the lid of the pressure cooker is snapped on and the pot is brought to high pressure. (Hint: If you heat the stock while you sauté the rice, it should come to pressure in about 2 minutes, if not less.) Pressure cook for 6 minutes and quick release by either running the pot under cold water or pressing the quick release valve. In the final minute or two, we are back in traditional mode when we stir in butter, parmesan or any herbs as a final seasoning.Timing a Pressure Cooker RisottoOne of the challenges with pressure cooking is that you are not able to keep an eye on things and adjust the timing while your food is cooking. Everything is locked in tight behind the heavy duty lid and there's no peeking allowed! Because there are so many variables in risotto (such as the quality of the rice, how dry it is, the way your pressure cooker functions, and so on), I only pressure cook it for 6 minutes - a minute less than most recipes. That way, I can do some final tinkering if needed and I don't have to worry about overcooking the rice.Troubleshooting & TinkeringIf the rice is a little undercooked or too soupy, it only takes a minute or two of further cooking and stirring with the lid off to bring it to the right consistency. Keep the flame at medium and stir until it is just a tad too soupy (the rice will continue to absorb liquid as you add the final touches and plate it).If the rice has absorbed all the liquid and has separated into dry, individual grains, add some more stock or water. Stir over medium heat until it is just a little soupy, but has started to bind together in a creamy emulsion. Then add the final touches and plate.The Final TouchesClassically, risotto is finished with a knob of butter and parmesan cheese just before serving (mantecato). This is an important step to add a final note of creaminess and flavor. This is also a good time to add in fresh herbs, if using.Adding Vegetables (Or Not)The recipe below is basically a Risotto alla Milanese, which is simply flavored with onions (or shallots), saffron, and parmesan. This simplicity is a big part of its charm and specialness. However, if you are interested in adding vegetables to your pressure cooker risotto, I have to warn you that it can get a little tricky. If they are already cooked, then stirring them in the end during the final touches stage is easy. But if you want to cook the vegetables along with the rice and stock, then you have consider the vegetables as liquid since they are often 95% water. I recommend doing a simple, non-vegetable risotto like this one first so you have the basic method under your belt before adding the complexity of vegetables (or even proteins such as shrimp or chicken).

**Q: is this carnaroli organic?**
A: They do not make that claim, so I assume not. In a broader sense, the term "organic" really has no fixed meaning, so it's a hard question to answer.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Delicious rice that is easy to cook with.
*by D***. on February 18, 2025*

I bought a small tin of this from our fishmonger, then ate a delicious aroncini at a local restaurant, which listed this rice in its description. And the aroncini was outstanding. I’ve not used another rice since. They have a 20 min risotto recipe that shows delicious risotto can be made quickly, and is a good base for creating other risotto dishes. I wish there was a tin for the 5lb bag.

### ⭐⭐⭐⭐⭐ Makes absolutely delicious risotto
*by R***R on June 6, 2025*

Just got back from a month long stay in Italy. This is the rice brand that I saw everywhere. I took a risotto making class and we used this to make some of the most delicious risotto I have ever eaten. So glad I could find it on Amazon at a reasonable price.

### ⭐⭐⭐⭐⭐ The ultimate risotto - any day of the week
*by C***E on November 14, 2015*

I've been making risotto in its various forms for a number of decades by now. Yes, I've tried arborio, vialone nano, baldo, carnaroli from other sources and ventured into Spanish bomba. None can match the Acquerello carnaroli. This has been my "go to" riso for a decade or more by now. Every so often I will circle back and experiment with some other riso - I always come back to this.Comes autumn, creamy Risotto alla Milanese is the leading comfort food in this household, and Acquerello carnaroli is the thing that makes it a great main course. The bomb. The best. It will absorb seemingly endless quantities of stock, yet retain a springy bite -- perfect for making a slightly runny risotto "all'onda," which is my preferred style.For some reason we've come to expect rice to be a cheap, fungible foodstuff. But when it is center stage in a somewhat labor intensive dish like risotto, I'm more than willing to spend as much on the riso as one would drop for a lousy fast food burger and fries - and that's about what you will spend for a couple cups of Acquerello to make a very generous main dish risotto for three to four people. Why carp about the cost?I wouldn't know Heston Blumenthal if he bit me on the behind, but if he likes this riso, good for him. You don't need some TV celebrity chef to tell you what's good, what to like and what not to like. My own experience and my own palate tell me this is the riso I want to buy because it's one of those little luxuries in life that are really and truly worth a few bucks more than the run of the mill. It's not for showing off, it's for the simple pleasure of cooking with fine basic ingredients and eating the results in a cold winter night's osso buco with saffron risotto, or in a bright, fresh spring evening's white wine risotto with fresh baby peas.If you can afford that greasy, plebian burger and fries, you can afford what seems to be the most wonderful riso money can buy. This would be it.

## Frequently Bought Together

- Acquerello Italian Carnaroli Aged Risotto Rice in Tin Can, 2.2 Lbs (1kg) | From Vercelli Province in Italy
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- Acquerello Italian Carnaroli Aged Risotto Rice in Tin Can, 17.6 oz | From Vercelli Province in Italy

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*Product available on Desertcart Israel*
*Store origin: IL*
*Last updated: 2026-01-24*