Italian Riso rosso?

A while back my bro sent a goody basket of oil, cheese, marvelous meaty anchovies, etc., which included a rice variety called Riso Rosso. According to the label it is a very recently created hybrid (2006) of Asian and Italian varieties.

Has anyone seen it/tasted it/cooked with it?

It's a very thin, as opposed to round/fat grain. Med. length.
I'm just wondering if it's best under a stew or sauce; featured as its own dish, cooked risotto style (doesn't look like it), or does it come into its own best as in a salad?

It's not a large package, so i won't get a second chance to figure out what to do with it right away.

Just curious if anyone has seen it.