I first found this exquisite rice, known in Italy as riso venere nero, in Portland, but now I can get it at Lo Adoro on Route 6a in Sandwich, much closer to home!
This is attractive for a fancy dinner, and it has great flavor that pairs well with light dishes, especially seafood.
But it's tricky to cook; it's best to soak the rice first for at leat half an hour, longer is OK. Sometimes I set it out in the morning, that night it cooks up fine.
This is not a risotto rice. You cook it up more or less like white rice, but be sure to read the Instructions below.
I have seen recipes that say to cook it like pasta in a large surplus of water, but it still has to cook a long time and you have to keep checking it; this method is easier to cook and easier for timing when you are making a fancy dinner.