Carnaroli rice is a short-grain Italian rice used in risotto dishes. It contains more starch than arborio rice, holds liquid better, and has a larger grain. It is more expensive and can be difficult to find, but is suitable for delicate and sophisticated dishes.
Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best-known type of rice used in risotto, particularly in the United States, many cooks prefer carnaroli. Carnaroli rice, like arborio, contains more starch than other rice varieties. However, it holds liquid and holds its shape better than arborio rice and has a larger grain, making for a more textured dish.
Carnaroli is among the more expensive types of rice used for risotto and can be difficult to find. Italian markets are most likely to carry carnaroli rice, but other specialty shops or mail order suppliers may also carry it. Carnaroli grew up in the Italian cities of Novara and Vercelli, located between Milan and Turin. Although Americans may know Italian cuisine for its pasta and pizza, rice is extremely important in Northern Italy. In fact, Italy is the largest rice producer in Europe.
Carnaroli rice risotto can be a side dish or a main course, depending on the ingredients. In Italy, it is often used as a vehicle for seasonal vegetables. The extra starch in the rice is responsible for the creamy texture of the risotto, so it’s important not to wash the rice grains before cooking. The high amylase starch content in carnaroli rice allows it to hold its shape by absorbing flavors well and resisting overcooking. Carnaroli produces a soft but not sticky risotto.
While arborio rice is the more consistent variety, carnaroli is more suitable for delicate and sophisticated dishes, such as risotto with white truffle or saffron. Although it is a short-grain rice, carnaroli is more elongated than other Italian risottos, giving it a more elegant appearance. Carnaroli rice is sometimes referred to as the king of rice. In addition to risottos, it can be used in other gourmet dishes, such as a timbale or a rice salad.
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