Riso belongs to the minute pasta family to be cooked in broth.

This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. The pasta resembles small grains and is fun and appealing.

It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.

This pasta can be used in thick creamy or velvety soups.