Carnaroli Rice by Gazzani is the perfect example of a fantastic Italian risotto rice. Carnaroli is the result of a crossbreed dating back to 1945, since then often called the caviar of Italian rice - and for good reason. Thanks to its high starch content, it is able to absorb more water in the kernel instead of dissolving on the surface, which produces incredibly light and creamy risotto, without any stickiness. Carnaroli's long, big, and tapered kernels retain their shape for a satisfyingly chewy texture. ...read more
Carnaroli is the favorite rice of chefs, thanks to its extraordinary resistance to overcooking (vs other varieties like arborio): it keeps its compact and dense shape for a long time. Carnaroli rice is more starchy than
Vialone Nano, and therefore it results in a more compact risotto. Better used for thicker risotti, Carnaroli reveals its personality in rich and creamy dishes, achieving a velvety mantecatura with surprisingly little butter and cheese; that’s thanks to all that good starch.
How to cook Carnaroli risotto? Pair it with delicate ingredients like oysters, scallops, truffles, and fennel. Make a perfect traditional risotto alla Milanese with saffron, or a rich risotto with
dried porcini, sausage and radicchio. Carnaroli rice is also great on its own as a side dish with olive oil and Parmigiano Reggiano, or mixed into salads or soups.
