Ashburton Cookery School

Acquerello Carnaroli Rice

Grown in Vercelli (the rice capital of Europe), the Rondolino family has grown organic Acquerello Carnaroli rice on 140 hectares of the beautiful Colombara estate for three generations.

Every October, all the Acquerello rice is harvested and then aged for 1-3 years. As the raw rice matures in chilled containers, oxygen changes the chemical composition of the starch's outer layer, so the rice can absorb more liquid when cooking, without turning into a shapeless 'mush'.

French chef Alain Ducasse has dubbed Acquerello 'the Rolls Royce of rice' and Heston Blumenthal uses it in his "perfect risotto".