Going With The Grain

Carnaroli is described as a ‘superfino’ rice, meaning that it has the largest and longest grains and is regarded by many as the ‘king’ of Italian risotto rice. It is the preferred choice of discerning gourmets the world over, and many renowned chefs would not make risotto with any other rice.

Carnaroli rice is starch-rich and has a cooking time in simmering water of 16 to 18 minutes, but it absorbs less of it water and therefore retains its robust texture and a firm point –‘al dente’- in the middle.

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