Product description

Carnaroli is most commonly used to make risottos. It has a longer grain and higher starch content than Arborio, making for a looser, more creamy and delicate risotto. It is also firmer in texture than the more familiar Arborio grain with a richer, more robust flavour. Considered by many to be the finest risotto rice available, carnaroli is also the most forgiving to cook with as it can be left unstirred for a minute or two without detriment and has a generous window between being underdone and overcooked. To qualify for superfino classification the grain must be longer than 6.4mm. The finest producers of carnaroli rice is Ferron. Carnaroli rice emerged after the Second World War when the Arborio grain was crossed with a Japanese rice to create this new variety.

Ingredients

100% Rice