The best travel experiences don’t just immerse you in the nature and culture of a destination—they leave you with lessons and stories to take home. We found exactly that when we visited Tenuta Colombara, a historic rice farm nestled in the plains of Vercelli, Piedmont.

Click here to jump straight to our recipes and video for perfect risotto

The Vercelli plains have been a hub for rice cultivation for centuries, and Tenuta Colombara is at the heart of this tradition, with over 500 years of experience in growing and processing rice. Today, the Rondolino family runs the farm with passion and innovation, producing Acquerello, premium-quality Italian rice. Their dedication to sustainable and traditional rice culture was recognized in 2004 when Slow Food partnered with the farm to establish a field learning center for the University of Gastronomic Sciences. This collaboration allows students to study time-honored methods while visitors learn the history with a tour of the on-site museum.

At Tenuta Colombara, visitors can marvel at the beauty of the flooded rice paddies in spring, alive with herons, frogs, and dragonflies thriving in the transformed ecosystem. experience more than just scenic beauty. Beyond the local beauty, guests gain a profound appreciation for the value of high-quality ingredients—a lesson every home cook can take to heart, and one we at Ciao Andiamo wholeheartedly support!

Read: A Guide to Piedmont: What to Do, See and Eat in One of Italy’s Top Culinary Regions

Acquerello rice stands out as a premium Italian carnaroli rice, crafted with meticulous care. Its unique production process combines the nutritional benefits of brown rice with the texture and ease of white rice. The result? A stable starch content perfect for risotto, made with the love and tradition that defines Italian cuisine.

Food lies at the center of Italy’s history and culture, and at Ciao Andiamo, we believe that sharing these culinary experiences is one of the best gifts we can give to family and friends.

Elevate your Italian cooking with Italy’s premium rice and two of our favorite risotto recipes:

Risotto al Parmigiano

Risotto al Parmigiano can be defined as the base risotto recipe; the one you need to know to master all others. Good-quality Parmesan cheese, broth and and cooked-to-perfection al dente rice grains combine quickly for a fast and delicious meal. Here, the toasting of the rice plays a crucial role, as does gradually adding in broth, one ladle at a time, distinguishing Italian risotto from plain boiled rice. Finally, rich butter and a healthy dose of Parmesan cheese combine to make a creamy, decadent dish.

Ingredients (for 6 people)
Acquarello carnaroli rice 2 cups (440 g)
Yellow onions 3.5 oz (100 g)
Vegetable broth 8 1⁄2 cups (1.5 l)
Parmigiano Reggiano PDO cheese 1 1⁄2 cups (160 g)
White wine half glass
Butter 2 tbsp ( 30 g)
Black pepper to taste
Fine salt to taste
Extra virgin olive oil 2 tbsp
Hazelnuts 2 tbsp

Steps
1. Put the rice in the pan, season lightly with salt, and toast for a couple of minutes, stirring occasionally.
2. Finely chop the onion.
3. Add the onion and let it lightly brown, taking care not to burn it.
4. Deglaze with a ladle of hot vegetable broth.
5. Adjust the seasoning and continue cooking the Parmesan risotto by adding a ladle of hot broth each time the previous ladle has been absorbed, stirring occasionally. When the rice is almost cooked (it should still be slightly firm to avoid overcooking during the creaming process), turn off the heat.
6. Add the butter in pieces.
7. Gradually add the grated Parmesan cheese and continue to mix the risotto for about a minute.
8. Add some black pepper

*Cris’ tip: sprinkle some chopped hazelnuts on top before serving!

Pumpkin Risotto

Pumpkin risotto is a classic Italian recipe that appeals to both discerning palates and those who appreciate the beauty of simple, unadulterated flavors. It’s a versatile dish suitable for any occasion, from intimate dinners to festive gatherings.

Ingredients (for 6 people)
Acquarello carnaroli rice 1 1⁄2 cups (320 g)
Delica pumpkin 1.7 lbs (750 g)
Yellow onions 3.5 oz (100 g)
Vegetable broth 8 1⁄2 cups (1.5 l)
Parmigiano Reggiano PDO cheese 1 cup (115 g)
White wine half glass
Butter 3 1⁄2 tbsp (50 g)
Black pepper to taste
Fine salt to taste
Extra virgin olive oil 2 tbsp

Steps
1. Begin by preparing the vegetable broth and keeping it warm for later use.
2. Clean the pumpkin by peeling off the skin and removing the seeds.
3. Slice the pumpkin into pieces and dice it into small cubes, aiming for approximately 21 oz in total.
1. Finely chop the onion and place it in a large pan with heated oil. Allow the onion to sauté over very low heat for about 10 minutes until it becomes tender and translucent. Aid in the onion’s cooking process by adding a pinch of salt to help release its natural juices.
2. Add the diced pumpkin and roast it for a few minutes, stirring occasionally to prevent it from sticking to the pan.
3. Begin adding a ladle of hot broth and continue adding more gradually until the pumpkin is fully cooked, which usually takes about 20 minutes. The pumpkin should be very tender and creamy when done.
4. Meanwhile, heat a pan and add the rice, using the dry method to toast it over high heat. Stir frequently until the rice is too hot to hold for more than a few seconds, taking about 2-3 minutes. This system is essential for the grains to hold their shape during cooking
5. Deglaze the toasted rice with white wine, stirring immediately to prevent sticking. Allow the wine to evaporate entirely.
6. Once the wine has evaporated, combine the rice with the pan containing the pumpkin and broth.
7. Sprinkle in some black pepper, adjust the salt to taste, and cream the risotto thoroughly by stirring.
8. If a looser texture is desired, add another ladle of broth to the risotto.
9. Allow the risotto to rest for 1-2 minutes, plate it, and serve. Enjoy your delicious pumpkin risotto!

Buon appetito!

Need a savory secondo to go with your risotto? Try Cris’ Valdostana Cutlets!