rice
Baldo:
A relatively new variety derived from Arborio, Baldo produces short, plump grains. Baldo cooks more quickly than other rice grains in this category with a lower starch level. Baldo is best suited for rice pudding and cold salads, such as the tuna and mixed vegetable salad the Contessa frequently serves during the summer months. Baldo also makes a good choice for risottos that contain a wider assortment of ingredients such as a mix of meats, poultry, cheese, and vegetables. The chefs of Piemonte use baldo in the classic peasant dish Panissa.
500 gr/1.1 lb, 5 kg/11 lb
