Italian Risotto Rice | Ferron Get latest price

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The Ferron family has specialised in rice production for four generations and has played a key role in preserving the rice growing tradition of region of Isola della Scala near Verona in Northern Italy. The Pila Vecia ('old mill' in the Veronese dialect) which is at the centre of production at Antica Riseria Ferron has been in operation since 1656.

Chef Gabriele Ferron leads a consortium of rice growers in the Isola della Scala valley to protect the Vialone Nano rice and Carnaroli rice species and travels the world tirelessly promoting how to cook authentic, traditional risotto.

Vialone Nano and Carnaroli rice which have high levels of a starch called amylase found in the centre of the grains, as well as surface amylopectin starch. This makes a risotto where each grain holds its individual shape and 'al dente' texture while still binding to each other to achieve an overall creaminess. The actual nutty flavour of the rice is central to this style of risotto which is best prepared with delicate flavours of vegetables, herbs and seafood. It is this style of rice which is preferred by the majority of Italian chefs and connoisseurs.

Ferron rice is organic and there is no use of pesticides or herbicides. In accordance with traditional farming practices, fields are routinely left fallow. In non-planting years, corn and medicinal herbs are cultivated to replenish the soil with nutrients. Water from pure and unpolluted underground springs fed by the Italian Alps encourages pristine crop growth. The fields are full of carp which control pests in a delicate and naturally maintained ecosystem.

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To contact Enoteca Sileno about Italian Risotto Rice | Ferron use Get a quote.