Carnaroli rice is considered the king of rice, thanks to its versatility and its wide use in cooking. Born in 1940, his name originates from Emiliano Carnaroli, at the time government commissioner of the National Risi Authority.
Long grain, firm consistency, excellent cooking resistance and high starch content make it an ideal product for those looking for the perfect risotto, where the al dente consistency meets the creaminess of the creaming.
Also complete from a nutritional point of view, Carnaroli is perfect for giving life to many traditional recipes or for those who love to bring an innovative impetus to the kitchen.
As mentioned, Carnaroli rice is perfect especially if you want to prepare a risotto. Let's see what the main reasons are:
Perfect resistance to cooking : a good risotto must have an excellent consistency. Thanks to its grain, which resists cooking perfectly, a good Carnaroli does not overcook, nor does it risk giving rise to the pimping effect, but rather keeps each grain intact and shelled. For a pleasant sensation in the mouth.
Rich in starch : among the polysaccharides that make up starch there is amylose, and Carnaroli is rich in it. This substance helps to make the grain firm, but at the same time more starch is released during cooking than other varieties of rice. The result is the classic cream, a fundamental factor for an impeccable risotto.
In this package you will find a 480g jar of our rice.
Why 480g? The recommended portion of rice per meal is 80g: using our practical dispenser you will have 6 portions per jar available.
Carnaroli rice is a rice Long type A. Its grain, large and oval in shape, has an opalescent central pearl, which helps absorb flavors and aromas during cooking thanks to its porous surface.
Rich in amylose and resistant to cooking, it is a perfect rice for the preparation of risottos and which today is among the most used in the kitchen, both by great starred chefs and by families all over the world.
Our rice is a quality product, 100% made in Piedmont, and its nutritional values make it a complete food rich in beneficial properties. It is recommended to use it to create first courses, in particular risottos, but also for other traditional recipes, such as supplì or arancini.