Carnaroli

Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, particularly in the United States, many cooks prefer carnaroli.

Carnaroli rice, an Italian variety, has short, plump grains that, like those of Arborio rice, are high in starch content and, when cooked, have a creamy, saucelike consistency.

Carnaroli rice
An Italian short-grain rice commonly used to make risotto. It is available from gourmet food stores.
Carrots ...

Carnaroli Rice - A kind of risotto rice grown on the plains of the Po in northern Italy
Mantecatura - The final stage of making an authentic risotto, where cold cubed butter and grated parmesan are beaten into the rice ...

Carnaroli Premium firm Risotto rice Carpaccio A raw beef appetizer topped with a mustard-mayonnaise sauce. Cavatelli Small shell-shaped pasta with slightly rolled-in edges.

Arborio is very well-regarded, but Carnaroli, Roma, Baldo, Padano, and vialone nano = nano are also good. The highest Italian risotto rice grade is superfino.

The best variety of rice to use for making risotto are Italian arborio, vialone nano, or carnaroli.

With "medium grain" rice, the grains are less than three times as long as they are wide. Look for bomba, carnaroli, arborio, vialone, Valencia or Thai sticky rice, to name a few.

The best Arborio rice is a premium Carnaroli rice imported from Italy. It's hard to find but worth the search. The rice is added to onion that has been sautéed in butter and/or oil; tossed until coated, and cooked uncovered.

Paella is not nearly as good when using substitutions. Other rice varieties, such as Arborio or Carnaroli from Italy and Pearl or Cal Riso from California, can be used if necessary, but only if Spanish varieties are not available.

See also: Rice, Grain, Arborio, Risotto, Cream