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Item #: 4672
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Description & Details

1 kg/2.2 lbs- Lombardy, Italy

Of all the rice varieties grown in Italy, Carnaroli is the most difficult to grow and process. However, it has the highest amylose content – amylase is a form of starch that has a great affect on the finish of the rice when it is cooked, making it worth the effort. The relatively high amylose content Carnaroli the qualities they admire -- it absorbs a lot of liquid - the Veneria Carnaroli it averages 24.1% of the total weight. Unlike Arborio and its daughter Baldo, Carnaroli rice has a relatively significant window between cooked and overcooked. This makes a creamy, flowing risotto, not a sticky one.

Carnaroli is classified as a superfino not because of its nutritional composition or cooking qualities, but because of its dimensions – Italian rice classification is determined by the ratio of length to width with a high ratio of length to width resulting in a classification of “superfino”. Carnaroli is the preferred risotto rice for many chefs in Piemonte and Lombardia. The starch contained which is rich in amylose (over 24%) makes it particularly resistant to boiling with a great absorption capacity. It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine cuisine dishes, thanks also to the pleasing aspect of the grains. Cooking time is usually 14 to 15 minutes.
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