Carnaroli Rice
Developed as a cross between Vialone and Leoncini. Large, consistent and tapered grains easily absorbing odors and binding with harmony to the ingredients. After the Arborio, It is the variety most widely known and used in Italy.
€3.00
Carnaroli superfine is the most valuable rice of Italian production: introduced in 1945, it is the preferred variety of great international cuisine. Thanks to its high amylose content, it does not overcook, making it ideal for risotto that must appear well separatedse, such as rice salads or other gourmet dishes.
Combinations
Risotti
Risotti
Cooking time
16-18 minutes
16-18 minutes
