Maratelli

Maratelli is a variety of rice that originated in Italy. It is a medium-grain rice that is primarily used in the preparation of risotto, a traditional Italian dish. Maratelli is known for its superior ability to absorb flavors and maintain a firm texture during cooking.

History

Maratelli was first cultivated in the early 20th century in the Piedmont region of Italy. It quickly gained popularity due to its unique characteristics and became a staple in Italian cuisine.

Characteristics

Maratelli rice is medium-grain and has a round, slightly oval shape. It is known for its excellent absorption properties, which allow it to take on the flavors of the ingredients it is cooked with. Despite its absorption ability, Maratelli maintains a firm texture when cooked, making it ideal for dishes like risotto that require a certain level of creaminess without becoming mushy.

Cultivation

Maratelli is primarily grown in the Piedmont region of Italy, but it can also be found in other parts of the country. The rice is typically planted in the spring and harvested in the fall. It thrives in the temperate climate and fertile soil found in Piedmont.

Culinary Uses

Maratelli is most commonly used in the preparation of risotto, a creamy rice dish that is a staple of Italian cuisine. The rice's ability to absorb flavors and maintain a firm texture makes it ideal for this dish. Maratelli can also be used in other dishes that require a similar texture, such as rice salads or pilafs.

See Also

• Rice
• Risotto
• Italian Cuisine
• Piedmont