In Italy, the cultivation of rice began in Milano and Vercelli between the end of the 14th and the beginning of the 15th centuries. Every Italian region has its own typical “risotto” that after some time becomes more refined and dainty. Only Carnaroli rice of first quality produced locally is used and enriched with naturally dried vegetables and aromatic herbs.
Carnaroli rice 86 %, vegetables in varying proportions 7% (carrots, zucchini, bell peppers, onion, celery), natural sea salt, tomato paste, garlic, basil, parsley. rice flour, extra virgin olive oil, corn starch, miso(soy, rice, water, salt, kojo), yeast extract, spices