What is Carnaroli Rice?

Carnaroli Rice is a type of Italian rice with short grain, sometimes used in risotto foods. While Arborio Rice is the most famous type of rice used in risotto, especially in the United States, many chefs prefer carnaroli. Carnaroli Rice, such as Arborio, contains more starch than other rice varieties. However, it retains liquid and holds its shape better than the arborio rice and has a larger grain, causing more textured food.

Carnaroli is one of the more expensive riquities used for risotto and can also be difficult to find. Italian markets are most likely to sell carnaroli rice, but can be carried by other special shops or orders. Carnaroli is grown in the Italian cities of Novara and Vercelli, which is located between Milan and Turin. Although Americans may know Italian cuisine for their pasta and pizza, rice is extremely important in northern Italy. In fact, Italy is the largest producer of rice in Europe. The sideline or main meal depending on the ingredients. In ItalII is often used as a vehicle for seasonal vegetables. A special starch in carnaroli rice is responsible for the creamy texture risotto, so it is important not to have rice grains before cooking. The high content of starch amylase in karnaroli rice allows it to maintain its shape and absorb tastes well and resist excessive cooking. Carnaroli makes risotto that is fluffy but not sticky.

While Rice Arborio is the most convenient variety, Carnaroli Rice is best suited for fine, sophisticated meals such as risotto with white truffles or saffron. Although it is a short -grain rice, Carnaroli is more prolonged than other Italian risotto Rices, giving it a more elegant look and feeling. Carnaroli rice is sometimes referred to as rice king. In addition to Rizotos, it can be used in other gourmet dishes, such as Timbale or rice salad.