“The original (or ‘classic’) Baldo (depending on the law), is a rice with good genealogy (from types of rice of great tradition) with great potential that I believe in and want to present and get people to like; anyone who tries Baldo, especially the Reserve, never leaves it.”
Baldo is a rice with special properties that make it unique. It stands out for the harmonious proportion of the grain, its rare crystalline vitreous aspect almost without pearl and the marked creamy consistency. This is why I decided to valorise it and offer it to demanding, aware cooks and consumers.
Baldo is a variety of Italian rice introduced in 1977, deriving from the cross of Arborio with Stirpe 136, mainly grown in the Novara, Pavia and Vercelli areas. The Ente Nazionale Risi (National Rice Agency) is responsible for maintaining the purity of the seed.
Although it is little known outside the cultivation area, connoisseurs consider Baldo to be one of the best types of rice in Italy with all the potential for becoming established with the general public. It is already increasingly successful, both in the kitchens of professional cooks and domestic ones because of its yield in cooking, which is specially creamy and well-amalgamated.
Unlike other types of rice in the same commodity class with different genetic origin and without the same gastronomic properties, our Baldo rice is entirely obtained from seed of the original variety certified by ENSE (Ente Nazionale Sementi Eletti – the National Elite Seed Agency). The typical transparency of this rice is the result of two important morphological and structural factors of the caryopsis (grain) – the complete formation of the amylipher cells which thus completely fill the vital tissue (parenchyma) and the lack of free extracellular starch granules.
The natural creaminess, due to significant starch release during cooking, and the consistency favoured by the good amylose content, which is not very soluble, make Baldo rice perfect for obtaining a true ‘wave’ risotto.
Its grains, suitably toasted before adding to the preparation liquid and at the right level of cooking, reveal their special property – a pleasant balance of softness and crunchy consistency.
To produce the ‘wave’ effect, Baldo rice doesn’t need particularly creamy seasoning or excessive liquid; its grains float naturally as the risotto is mixed.
The proof of this can be seen by preparing the recipe using only salt and water. Halfway through cooking, a milky fluid denser than the water used is released by the grains, making them very soft.
Another important natural property of Baldo rice is the short cooking time, just 12/14 minutes.