This is not just any rice: this Carnaroli rice from the Veneto region of Italy is considered to be the best possible rice for making risotto. gliAironi’s Nebbia (meaning fog) then takes it to the next level by smoking this rice with cherry wood for 14 hours, then vacuum-sealing it to retain its flavor. The result is delightfully delicate, woody, and deserving of attention. This one isn’t hiding under other flavors, it brings its own presence to the table. Honestly, it made the best risotto we’d ever tasted.
