Riso Ostigliato, meaning "rogue rice" is a spontaneous variety of rice that grows in the rice fields of Principato di Lucedio, in Italy's Piedmonte region. Until recently, the rice was discarded from regular commercial harvests because it cannot be fully husked and the kernels are different in size and shape.
Traditionally enjoyed by the local farmers for making a simple risotto or soup, this type of rice is gaining much popularity due to its texture and high nutritional value. Cook as you would a risotto, adding warm stock or water gradually, while stirring.
Contessa Rosetta Clara's suggestion: "Hearty winter soups and stir-friend vegetables are the perfect match for this wonderful brown-like rice. At my table, I serve it with braised meats or porcini mushrooms, as well as in stuffing tomatoes and in rice salads during the summer months."
The rice of Principato di Lucedio is in a class of its own. The estate’s rice are dried to ensure the shelf life of the product, but keeping it in the kernel until ordered does not completely deprive the rice from some of its aroma and moisture content. The rice of Principato di Lucedio have an average humidity index close to 14%, giving the rice an unparalleled texture when cooked, very similar to that of fresh peas. The flavor and texture quality will become immediately evident in a Risotto in Bianco (Basic Risotto). Today, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the Principato di Lucedio estate and the farming of the rice fields with zealousness and utmost care.