Carnaroli rice, a young rice
Carnaroli rice was born in 1945 following years of research, studies and hybridizations carried out on the land of Cascina Casello, near Paullo (Mi). by Ettore De Vecchi, agronomist and rice grower who had a desire: to create a large and consistent grain
Carnaroli has always been considered the king of rice, it is one of the best varieties of Italian rice
The name is in homage to Emiliano Carnaroli the geneticist who worked on obtaining this new variety of rice.
By crossing two varieties already present in Italy since the nineteenth century: Vialone and Lencin, Carnaroli is born.
Today, the Ente Nazionale Risi is the preserver of the purity of this variety of rice
Where it is grown
The cultivation area of Carnaroli rice is limited, in Italy, it is cultivated on an area of about 9,700 hectares
- in the province of Vercelli
- in the province of Pavia
- in Lomellina
Carnaroli is characterized by long compact grains, large dimensions and high percentage of amylose, low stickiness, excellent resistance to cooking and good absorption capacity, all essential for the success of a risotto.
Carnaroli is always present in the pantries of all great chefs.
Carnaroli rice is normally cooked as a risotto, that is, with total absorption of the water in which it cooks.
The cooking times are indicatively the following:
- Carnaroli rice risotto: about 18 minutes
- Carnaroli rice boiled rice: about 16 minutes
Risotto with Truffles, Carnaroli Rice, Easy Recipe, Instructions Included.
Ready in 15 minutes
Product of Italy, 7.4 oz,
Some special recipes are Risotto Primavera, Risotto Amarone, Risotto Al Funghi Porcini, Risotto al Frutti Di Mare and much more!!!