Arborio rice is a cultivar of the Japonica group of varieties. It is short, fat and slightly oval-shaped, with a pearly white exterior. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region. When cooked, the rounded grains are firm, creamy, and chewy, due to their higher starch content. This creates the ultra-creamy yet toothsome texture that is the hallmark of superior risotto.
In Italian lowland areas such as the plains of Sibari, a natural phenomena called the 'Occhi di Mare' occurs. The formation of sinkholes from eroding rock under the earth's surface, laysan incredible part in the production of rice. These small holes fill up with seawater and it is the combination of this with the mountain spring water used to flood the fields during the sowing that creates a tremendously fertile soil for the rice to grow in.
Magisa controls the entire production process from planting to packaging. Many factors including the intense sun, mild temperatures, proximity to the sea, crop rotation and years of experience result in the use of no herbicides, pesticides or fungicides. The rice is worked at a low speed and not polished, both of which help to maintain the nutritional values. They use modern technology while respecting the natural process allowing them to produce a rice of excellent quality.
Ideal Uses: Risottos, Rice Pudding, Vegetable based soups and stews & Croquettes