Our go-to rice for risotto. Think wild mushroom risotto; risotto with leeks and pancetta; risotto with caramelized fennel and onion; or squid ink risotto (if you dare!) Considered the King of Italian rice, Carnaroli kernels are the longest and thickest of thesuperfinorice.
This long oval grain contains the highest concentration of starch resulting in superior texture when making a velvety risotto. Because of its thickness, the rice keeps al dente even after cooking, making it the preferred choice for top chefs. Used mostly for making risotto where the rice is the star, such as Risotto with Barolo or Risotto with Truffles.
Please note product in photo is slightly different.