Carnaroli Rice is plump, medium-grain white rice, considered one of the world's most premium varieties. We source exceptional grains of this high starch rice for elegant preparations of our Carnaroli Rice.
Heat 1 tablespoon olive oil over medium heat in a 1-quart saucepan. Add 1/2 cup minced onion and stir for 1 or 2 minutes until softened. Add 1 cup Italian Carnaroli Rice and stir to toast for 2 minutes. Sprinkle in 1 teaspoon salt. Add 1/2 cup white wine and stir until evaporated. Heat 4 cups stock or water to a simmer (you may not use it all). Add stock a little at a time while stirring almost constantly, adding more as it is absorbed. When rice is just done remove from heat and stir in diced cold butter and finely grated Parmigiano-Reggiano cheese to taste.
Storage & handling
Store in a dry, cool place.
Carnaroli is a medium-grain rice grown in Northern Italy most commonly used in the Italian dish risotto. It is highly prized by chefs across the globe for its bold white kernel, uniform starch release and deliciously creamy texture. Preferred by chefs for its texture, carnaroli’s resistance to overcooking makes it especially suited to risotto.
All types of risotto rice are varieties of japonica, a medium-grain subspecies of Oryza sativa. All are plump, starchy, highly absorbent, and mild in flavor. The differences between types of risotto come down to starchiness and texture.
Arborio, Carnaroli and Vialone Nano are classic Italian risotto rice. This version creates a rich base of Porcini Mushrooms, sweet peas and a finish of aromatic White Truffle Oil.