Various legends claim its illustrious beginning. As we move east and south, the versions of risotto change according to regional ingredients. We find the risotto with black ink in Veneto, the sartu di rive from Naples, and the arancini di rive in Sicily. These are but a few of the many interpretations where the fantasy and ingenuity of the housewives and professional cooks came through triumphantly. Although the superfine extra-long variety is by far the most expensive one it should be noted that the nutritive value remains constant for all kinds of rice.
Rice is a most genuine and natural foodstuff and the most digestible of all cereals.
It cannot be altered and does not undergo any process while cooking that might change its basic structure. This rice has small, round grains which tend to disintegrate in the cooking process. It is rich in starch, partly released in the cooking process, which enhances the flavor of the broth but causes it to be slightly cloudy. It is also suitable for desserts. It cooks in about 10 to 12 minutes.