Nothing beats the warm, creamy comfort of risotto on a cold winter's day. Maybe that's why it's a traditional northern Italian dish. There are several varieties of rice used by Italians to make risotto and some say Carnaroli is the best for achieving the creamiest risotto. Whether it’s a primo (first course) or a side like classic risotto alla milanese paired with ossobuco, risotto is a versatile dish worth including in your cooking repertoire.
Riseria Ceriotti was founded in 1934 by Giuseppe Ceriotti, known for selecting the best raw materials in combination with an updated production with the newest and most sophisticated machineries, in order to supply a product of the highest quality.