Not all risotto rice is the same – Gli Aironi grows pure, high-quality risotto rice prized by top chefs

On the Gli Aironi farm in Piedmont, rice is grown naturally without fertilisers or pesticides. The rice is also processed carefully and timed to achieve the optimal texture and a delicious aroma.

Behind the great flavour lie decades of rice-growing expertise; for example, Carnaroli rice grains are not fully polished, so part of the bran and the germ remain in the final product. The advantage of the nutrient-rich bran layer and germ is that the risotto doesn't easily turn mushy.

Gli Aironi's unique Carnaroli con Gemma has become the choice of many top chefs, such as Jamie Oliver. Gli Aironi's rice fields lie in large wetlands near the town of Vercelli. The purity of the farmland is also reflected in the fact that the same area is home to 3,500 grey heron nests, making it the largest heron colony in Europe.

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The name Gli Aironi means the herons, and the bird also features in the company's logo and on its risotto packs.

“The popular Arborio and Carnaroli are both high-quality risotto rices, but they differ from each other.”

Of the risotto rices produced by Gli Aironi, Arborio is a classic, large-grain Italian risotto rice that absorbs the flavours of the stock and easily makes a creamy risotto. Thanks to its high starch content, Arborio is also well suited to making arancini, seasoned stuffed rice balls. It's also excellent for Spanish-style paella.

Favoured by top chefs, Carnaroli is the Ferrari of risotto rices. It's also the secret of many home cooks who want to serve a perfectly al dente risotto. Carnaroli's starch consists of both soluble amylopectin and insoluble amylose, so stirring the risotto is important to make it creamy.

Thanks to the insoluble amylose and the nutrient-rich bran layer and germ, achieving a good bite, i.e. al dente, is possible in a home kitchen too. If Carnaroli is rinsed before cooking, it can also be used as a side-dish rice, unlike other risotto rices.

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For five generations, the Gli Aironi farm has focused on developing rice growing in Piedmont. The family business aims to produce less, but rice of the highest possible quality and purity.

As a result, Gli Aironi produces risotto rice used by many top international chefs – and now Olivo has also added these high-quality, flavourful rices to its range for Finnish risotto lovers.

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