THE WHITE GOLD OF THE PO VALLEY
In the misty fields of northern Italy, where rice paddies shimmer in the early light and ancient canals trace the land like veins, a grain is grown that defines the soul of Italian comfort cuisine.
Not just rice - but risotto rice. Creamy yet al dente, rustic yet refined, it is the white gold of the Po River Valley, treasured by chefs and nonnas alike.
From Piedmont to Lombardy, this rice - especially Carnaroli and Arborio - holds a place at the heart of Italy’s culinary tradition, transforming simple ingredients into extraordinary ones. Its quality doesn’t come from shortcuts, but from care, climate, and centuries of craft.
The Heartland of Italian Rice
The cradle of risotto rice is the Po River Valley, stretching across the northern Italian regions of Piedmont, Lombardy, and Veneto. This flat, fertile landscape is shaped by foggy dawns, centuries-old irrigation canals, and the patient rhythm of rice farming passed down through generations.
Here, the combination of mineral-rich Alpine water, humid summers, and cold winters creates ideal growing conditions. In towns like Vercelli and Novara, rice is not just agriculture - it is cultural identity.
A Grain with Deep Roots
Rice first arrived in Italy in the Middle Ages, introduced through Arab influence in Sicily. But it was in the north - in the Po River Valley - that it found its natural home.
Today, over 120 varieties are officially recognised in Italy, yet only a few are chosen for risotto.The truly great risotto rice needs more than tradition, it must offer unique qualities such as:
High surface starch: for natural creaminess
Firm internal structure: for that signature bite
Outstanding tenuta di cottura: the ability to hold texture as it cooks
The varieties of Arborio and Carnaroli rise above the rest. Both are classified as Superfino, the top category for grain size and quality. At the same time, they have notable differences.
Arborio, named after its home in Piedmont, is plump and rich in starch. It produces comfortingly creamy risottos, ideal for classic, hearty dishes.
Carnaroli, a mid-20th-century cross of Vialone and Lencino, offers a more refined result - releasing starch more gradually, while keeping a firm, elegant core. Its resistance to overcooking makes it the rice of choice for chefs and risotto purists.
More Than Just Milling
What sets premium risotto rice apart isn’t just where it's grown, but also how it's produced.
Industrial rice is often processed quickly for maximum yield and polish. But high-quality risotto rice is harvested with precision and aged slowly. This aging allows excess moisture to evaporate and the grain to stabilise, improving its cooking performance.
Once aged, it is lightly milled, often to a Grade 1 polish, preserving a fine layer of surface starch - the essential ingredient for risotto’s natural creaminess. This starch is what melts gently into the broth, binding the dish without added cream.
Over-polished rice may look whiter, but loses character. Under-polished rice can be uneven and hard to cook. Striking this balance is a craft.
To protect this careful process, premium risotto rice is vacuum-packed, locking in freshness, guarding against moisture, and preserving the perfect cooking condition.
Simplicity Is Key
Great risotto doesn’t require many ingredients - just quality, patience, and a little rhythm. There are four simple traditional steps of cooking risotto:
Soffritto: Gently sauté finely chopped onion in butter or oil
Tostatura: Add rice and toast briefly to coat and protect the grain
Cottura: Slowly add hot stock, stirring as the rice cooks and releases starch
Mantecatura: Off the heat, stir in cold butter or cheese for a silky finish
Tips below will allow you to achieve perfection:
Don’t rinse the rice, the starch is your sauce.
Stir often, and add stock gradually to build creaminess.
Keep the stock hot to maintain a steady cooking rhythm.
Stop just before it’s fully done - residual heat will finish it.
Aim for al dente: creamy outside, firm inside.
A Grain That Holds Tradition
Every spoonful of risotto tells a story - of misty rice fields, lively kitchens, and generations who believed great food takes time.
Fontana FORMIELLO’s Arborio and Carnaroli risotto rices are grown in the fertile heart of the Po Valley, aged naturally to enhance tenuta di cottura, and gently milled to preserve their prised starch content. The result is rice that performs the way it’s meant to - absorbing broth slowly, releasing creaminess gradually, and delivering the structure and soul a true risotto demands.
Fontana Formiello continues the legacy of the Coppola family, who have been preserving Italian food traditions since 1903. In the hands of the fourth generation, the family believes that care patience, and provenance are what make good food truly exceptional.
