This rice is one of the most widely used in Italy thanks to its characteristics of shape and substance. The grains are pleasantly large and visually appealing. This rice is particularly suited for both creamy risottos and "timballi" (oven-baked dishes) and "supplì" (rice croquettes).
When preparing a risotto, after removing the onion, let the the oil and butter reduce, add the rice and stir with a wooden spoon, so the rice does not come into contact with cold or sharp surfaces. Only when the rice has been toasted to perfection, i.e. it has absorbed all the condiment and has become shiny and transparent, can the other ingredients, called for in the recipe, be added.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
This is unanimously considered to be the best Italian rice.
It is ideal for the preparation of gourmet recipes and regional specialties. Its large grain and its ability to blend with and enhance the most varied flavours and foods guarantee success when making risottos, timbales and salads. Its acclaimed firmness throughout cooking makes it extremely versatile to use and an excellent choice for special occasions. The farming of Carnaroli rice started in 1945, with the crossing of the Vialone and Leoncino varieties. The province of Pavia has specialised in the cultivation of this species and, still today, more than 60% of Carnaroli is produced there.