Rice of the Japónica family. Medium and pearly grain, with a large size. It is native to the Po Valley (Italy). It is considered the king of the Italian rice. It is catalogued by the culinary critics like "superfine". After cooking, its texture remains consistent inside and creamy on the outside. With an excellent and succulent flavor, it is the most recommended variety for cooking risottos. COOKING INSTRUCTIONS: It is recommended for Italian cuisine, especially risottos. Broth must be added gradually during cooking. Approximate cooking time: 35 minutes.