Roma rice has distinctive, large, rounded grains. Particularly suited for creamy risottos and oven-baked dishes.
Hints
When making a risotto, the rice should be only stirred occasionally and delicately so that the starch is released gently, creating a creamy consistency which is the common feature of the best risottos. The risotto can be left unattended almost to the end of cooking only if a tin-plated copper pan is used which spreads the heat evenly both on the bottom and the sides.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
Carnaroli is one of the finest types of rice you can buy. It is ideal for making sophisticated dishes and regional specialities. Its large grains and ability to mix in with and enhance different flavours and foods ensures perfect risottos, oven-baked dishes and salads. Its renowned ability to keep its shape during cooking makes it extremely versatile and an excellent rice for important occasions.
Hints
When making a risotto, salt should not be added directly. The salt should, however, be added in moderation through the liquid used for cooking so that the rice absorbs it slowly and uniformly.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.