Riso Margherita

Meet the producer

Founded in 1904 in Desana, a village at the center of Europe’s most extensive rice plain, "Tenuta Margherita", marketed as "Riso Margherita", is still steered by the Brusa family on a 300-hectare estate. Every stage takes place on the farm: seed selection, flooding of the “chequered-sea” paddies, slow post-harvest drying, and a 45- to 60-day rest in silos that allows the grains to stabilise naturally.

Milling is the estate’s signature. Using Second-Degree Stone Milling®, the rice passes only twice through vintage Minghetti "Amburgo" conical huskers, which gently "stroke" the kernels, keep the nutrient-rich germ intact, and lock in their warm amber hue, achieving virtually zero broken grains and the exceptional cooking resistance for which top chefs prize the brand.

The Brusa family calls this method "slowness and gentleness". That patience translates into rice with a firm core, gradual starch release, and a flavour that evokes the wet earth of the Po Valley after rain, proof that, with care, a humble grain can become a gastronomic benchmark.

Products

• Rice

When give their best

• Lunch
• Dinner

The perfect match

Carnaroli: High-amylose "superfino" grains that hold their core for 16-18 minutes while releasing just enough cream. Use it for classical saffron risotto alla Milanese, porcini-and-Barolo risotto, seafood bisque risotto, or baked timballi where definition and silkiness are both essential.

Arborio: Plumper kernels with abundant surface starch; perfect for pumpkin or sausage risotto, Roman supplì and arancini fillings, and especially for luxurious vanilla-and-citrus rice puddings where its natural creaminess replaces eggs or cream.

Venere Black: Whole-grain ebony rice with an aromatic, nutty nose and chewy bite. Boil for 35-40 minutes, then serve in seafood salads with prawns and citrus, under seared scallops, or simply steamed beside soy-glazed aubergine—the dark grains retain their perfume and dramatic color even when chilled.

Ermes Red: SlendItaly's sck-red whole grains rich in fibre and minerals. After a 40-minute simmer, they stay al dente, making them ideal in cold grain bowls with roasted peppers and goat cheese, earthy pilafs finished with pecorino cream and radicchio, or quick wok tosses with seasonal vegetables and tofu.

Apollo Aromatic: Italy's answer to jasmine: long, flat Italy 'sains that cook in 11-12 min. Italy's accompany lemongrass-marinated sea bass or cumin-rubbed lamb skewers; prepare as a saffron-pistachio pilaf for a perfumed side; or cool for summer salads where the fragrance endures.

Certifications

• IFS

Contacts

Riso Margherita
Strada per Costanzana, 2
13034 Desana (VC)
Italy
www.risomargherita.com