Sardinian Rice is a prized ingredient; known for having excellent flavor absorption. Most Sardinian rice comes from the Oristano region, where the low flood plains of the Tirso River Valley, gentle sea breezes, and mild temperatures combine to create ideal growing conditions.
The Riso Sardo Carnaroli Superfino Extra Rice has fantastic flavor absorption capacity. It retains its form, and doesn't lose much starch when cooked. This Riso Sardo is especially suited for seafood risottos because of its perfectly creamy consistency.
The Riso Sardo Roma Superfino Rice has long full grains which have the ability to absorb a lot of liquid without getting sticky when cooked. It is characterized by long and full grains that remain firm and well separated when cooked. The consistent quality of this rice makes it versatile and a very practical choice for making risottos, rice salads, and even in desserts.
Try Roma Superfino Rice in our recipe for Risotto with Wild Asparagus and Pecorino for a satisfying and comforting meal. More recipes using Sardinian Rice can be found in our cookbook; “Sweet Myrtle and Bitter Honey”.