Carnaroli rice was created in 1945 as a cross between Vialone and a Japanese short grain and is considered by Victor and Marcella as the finest rice for making Risotto. Carnaroli is a plump grain enriched with starch. It is this starch that is released during the slow process of making risotto creating the rich creaminess, the signature of the dish.
This Carnaroli rice comes from Riseria Gazzani. The rice is grown in a mixed sand soil that is submerged in the spring. Crop rotation happens every four years.
The rice is milled the old fashion way using the same large 6 metre diameter water wheel to drive the 1648 mortar and pestles. This process creates one of the finest rices in the world.
It is perfect for making risotto. No wonder that Giuliano Hazan, Marcella and Victors son, imports this rice for his cooking classes, as well as himself and his father!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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