Baldo rice is a varietal of superfine introduced in Italy in 1977. The baldo was obtained by crossing the Arborio with the Stirpe 136, then was cultivated above all in Vercellese, Novarese and Pavese.
Cultivated for decades now, it is today considered to be one of the best Italian rices. In fact, it has been growing in succession since its use in the kitchens of the professionals and not only. The peculiarity of Baldo is its consistency (in risotto it does not scorch if it is toasted). Baldo also has a good ability to absorb condiments; It is therefore recommended for most risottos that are creamy and mixed. Riso Rizzotti has immediately recognized the qualities of this superfine rice making it one of the top products of its cultivation.