Carnaroli rice is considered the rice for risotto par excellence and it is especially used by great chefs. It has an excellent cooking resistance thanks to its large and consistent grain: you get the best by toasting it in a pot before adding the hot broth and other ingredients. The white central pearl absorbs the seasonings in the best way, for unrivalled flavour and an outstanding result. A tip for a creamy risotto? When the flame is off, add a knob of butter or a drizzle of extra virgin olive oil, together with grated Parmigiano Reggiano cheese. You will get a perfect creamy risotto “all’onda” (that is with wave effect).
Carnaroli rice

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