The Nero whole organic black rice is grown in Italy and has large grains of black color and goes perfectly with recipes based on fish. It is a variety native to China and was introduced in Italy in 1997. It has small, elongated grains and always keeps al dente.
Carnaroli is the perfect rice to make your risotto stand out.
Carnaroli is the Rolls Royce of rice for making risotto. It absorbs all the juicy flavour and provides the perfect creaminess to make a risotto stand out. Using good, high-quality rice like this one often also means you can skip the butter (or you can add it anyway for the ultimate creamy indulgence). Make like the Milanese and add a few strands of saffron too for an oomph of extra colour.
Big and rich grains rise with a high amylose content, ideal for risotto.
Principe’s Arborio rice is particularly recommended for creamy risottos or dry rice-based dishes. Thanks to the high amylose content, this type of rice doesn’t overcook.
Icon of the quality Italian rice, it takes its name from the town in the province of Vercelli where it was born in 1967.
Porcini risotto: Comfort food ready to eat. Say no more.
There\'s nothing better than coming home after a long day at work to a hearty, home-cooked meal. But at 7pm, our effort usually only amounts to some soup. But this quick-cook mushroom risotto means that all the hard work has been done for you. Malva Rosa have selected the best Italian rice (Carnaroli, of course) and the most delicious dried mushrooms (porcini), so all you have to do is add stock (or water), sit back and enjoy! You could even grate a little Parmigiano Reggiano on top if your effort stretches that far.