The art of rice: between al dente and creamy

Designing a risotto that keeps its ideal texture after pasteurisation was a real challenge. Pasteurising at 80°C, essential for food safety in jars, is particularly tricky with rice-based dishes, as it can affect the grain’s consistency. Our goal? A texture that stays firm yet tender, even after reheating.

🔸 Choosing Carnaroli rice: the key to perfect texture
Selecting the right rice was crucial. We chose Carnaroli, cultivated by Principato di Lucedio, a historic estate in Piedmont, Italy, with know-how dating back to the 12th century. Preferred by Italian chefs, Carnaroli absorbs liquids well while retaining structure—perfect for pasteurised recipes.
Other varieties were tested but rejected: Arborio, often used in baking, tends to become sticky—unsuitable for our needs. Vialone Nano, better for seafood risottos, lacks the robustness we needed.
Carnaroli’s high starch content and mechanical resistance deliver the ideal compromise: al dente texture with creamy roundness, making for a risotto that’s both structured and smooth.

🔸 Sauce texture: between thickness and balance
We also fine-tuned the sauce texture to match our rice. We used 100% natural corn starch, derived from flour, to gently thicken the sauce without making it heavy. We also added mushrooms and celeriac as natural barriers between the sauce and the rice, preventing overabsorption during pasteurisation.

Our jarred risotto doesn’t speak Italian, but it definitely has the accent — a marriage of tradition and convenience for a dolce vita by the spoon. 🇮🇹🍚