The most famous Italian rice for making risotto, loved by chefs for its consistent grain and its cooking resistance, was selected in 1945 by Ettore De Vecchi, in Paullo, near Milan.
It takes its name from De Vecchi’s assistant, Mr. Carnaroli. He was discouraged by the poor results of cultivation, so one day he told De Vecchi: “Sir, what shall we do?”. To encourage him to carry on, Ettore replied: “We insist, I will give that rice your name if we find the quality I am looking for”.