What is it?

Carnaroli rice is a short-grain rice used primarily to make risotto. Compared to the more widely available Arborio, it has a smaller grain with a super-high starch content. What that means is that it can absorb huge amounts of liquid without overcooking, creating the ultra-creamy yet toothsome texture that is the hallmark of a superior risotto.

Don’t have it?

Arborio; vialone nano

How to prep:

Toast the rice briefly in fat before adding the liquid when making risotto.

How to store:

Carnaroli will keep almost indefinitely in the pantry.

Cross Reference

Arborio

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Recipes

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  Recipe

  Butternut Squash Risotto

  Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…

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  Recipe

  Radicchio and Pumpkin Risotto

  Radicchio gives the rice a lovely winey hue in this dish, and its bitterness balances the pumpkin’s sweetness. The word pumpkin here is used in the British sense--in other words,…

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  Recipe

  Cheesy Rice with Garlic and Thyme

  Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside…

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  Recipe

  Wild Mushroom and Arugula Risotto

  Make a comfort meal of a classically comforting dish. This creamy risotto gets its deep flavor from chicken broth, dry sherry, peppery arugula, and wild mushrooms. Bulk dried mushrooms typically…

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  Recipe

  Risotto with Corn, Spicy Sausage, and Wilted Arugula

  This warming risotto studded with fresh corn kernels and spicy arugula bridges the transition from summer to fall.