Riso Scotti

Basmati in the Indian subcontinent) is a variety of long, slender-grained aromatic rice which is traditionally from the Indian subcontinent. As of 2018-19, India exported to over 90% of the overseas basmati rice market, while Pakistan accounted for the remainder, according to the Indian state-run Agricultural and Processed Food Products Export Development Authority and the Pakistan government-run Economic Survey of Pakistan. Many countries use domestically grown basmati rice crops,[4]however basmati is geographically exclusive to select districts of India and Pakistan.

You can use Gran Nero rice for the fish, crustaceans and mussels dishes, ethnic or risotto rice salads, particularly fragrant. 

The rice’s wellbeing derives from its easily absorbable carbohydrates, from its noble proteins completely available for our body, from the absence of allergens that could cause irritating negative reactions.

With 100 g of Gran Nero Rice we take a good quantity of fibres (about 16%) and of mineral salts. Nutritionists recommend taking at least 25g of fibres a day in order to facilitate the elimination of dross. On the contrary today we take only 10g because we eat more refined foods and less fruits and vegetables than our parents.

Carnaroli is a medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto, differing from the more common arborio rice due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized. 
Carnaroli was developed in 1945 as a cross between Vialone Nano and Lencino. 

It is often described as a "superfino" rice or as "the king of rices".

Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, which is situated in the main growing region of Doron. Arborio is also grown in Arkansas, California, and Missouri in the United States. When cooked, the rounded grains are firm, and creamy and chewy compared to other rices, due to their higher amylopectin starch content. It has a starchy taste and blends well with other flavours. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Arborio rice is also usually used for rice pudding. 

Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.