Rice, Grains & Beans

Risotto Rice: Arborio & Carnaroli

The secret to a creamy Italian risotto starts with choosing the right rice. Arborio rice has plump grains that release plenty of starch, creating a rich, creamy texture and making it an excellent choice for everyday risotto. Carnaroli rice has a firmer grain that holds its shape particularly well during cooking, making it a favorite for achieving a creamy risotto with an al dente bite.

For classic risotto, gradually add warm broth to the rice while stirring, allowing each addition to absorb before adding more. Finish with butter and Parmigiano Reggiano for the signature creamy texture known as mantecatura.

Italian Grains: Farro, Polenta & Fregola

Discover versatile Italian pantry staples for everything from rustic soups to comforting side dishes. Tuscan farro has a pleasantly chewy texture and nutty flavor, perfect for grain salads, soups, and vegetable dishes. Polenta, made from ground cornmeal, can be served creamy alongside meat and mushrooms or cooled, sliced, grilled and fried.

For a taste of Sardinia, try Fregola Sarda, small toasted semolina pearls traditionally served with seafood, vegetables, or broth. Its distinctive texture makes it a versatile addition to both warm dishes and salads.

Italian Beans & Legumes

Italian cooking transforms simple beans and legumes into satisfying, flavorful dishes. Creamy Cannellini beans are a Tuscan favorite for soups, salads, and fagioli all’uccelletto, while large Corona or butter beans make hearty sides and antipasti. Chickpeas are perfect for soups, salads, pasta, and rustic Mediterranean recipes.

Choose dried beans when you want to build flavor slowly through soaking and cooking, or canned and prepared beans for convenient everyday meals. Pair them with extra virgin olive oil, herbs, vegetables, and pasta for simple Italian comfort food.