Carnaroli rice

Riz carnaroli

What it is

Italian cooks call it the king of risotto rices. It carries more amylose than arborio, so the grain holds its shape almost indefinitely while still releasing starch — it is harder to overcook and more expensive for exactly that reason.

In the kitchen

Toast the dry grains in fat until they turn translucent at the edges before any liquid goes in. That step sets the texture.

Goes with

Parmesan Butter Porcini Saffron Shallot White wine vinegar Black pepper Scallop

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

Also used with

Carabinero prawn Smooth black truffle Truffle oil Gorgonzola dolce

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