The Carnaroli is considered the best rice (qualitatively speaking) in Italy, together with the Nano Vialone and Arborio for RISOTTOs.
Carnaroli is grown in the North of the country, in the provinces of Novara, Vercelli and Pavia.
With respect to Arborio it has a higher starch content and firmer texture, as well as a longer grain.
Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto, thanks to its higher amylose content. It is a highly prized type of rice.
Chefs appreciate Carnaroli for the consistency of the beans and the ability to absorb liquids during the creaming. It is a resistant and elastic rice: during cooking, the grains remain compact.
Carnaroli is grown in the North of the country, in the provinces of Novara, Vercelli and Pavia.
With respect to Arborio it has a higher starch content and firmer texture, as well as a longer grain.
Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto, thanks to its higher amylose content. It is a highly prized type of rice.
Chefs appreciate Carnaroli for the consistency of the beans and the ability to absorb liquids during the creaming. It is a resistant and elastic rice: during cooking, the grains remain compact.
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quicker video: https://www.youtube.com/shorts/c_oGXbKSSfc
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RICE SEASONS: https://www.risomusso.it/le-stagioni-della-risaia/
5 Tips for Perfect Risotto
1. Use high quality ingredients
High-quality ingredients are the foundation of good results. This is especially true for the rice, but but also for the Parmesan, stock, and white wine.
2. Use the right rice in the right pan
A deep, big pot with a heavy bottom is perfect for this kind of dish, since the risotto needs to simmer for a long period of time without burning.
3. Use warm stock
If you have made the stock in advance make sure it is warm when you use it for your risotto. For the perfect consistency, it is important to add the stock step by step and only when the rice has totally absorbed the liquid of the last addition. With cold stock, you disrupt the cooking process and shock the rice.
4. Stir, stir, stir
Risotto should be stirred constantly. The constant stirring makes sure that the rice grains release their starch.
5. Don’t be stingy with butter or Parmesan
Both of them add flavor and give the risotto the right texture and consistency.
1. Use high quality ingredients
High-quality ingredients are the foundation of good results. This is especially true for the rice, but but also for the Parmesan, stock, and white wine.
2. Use the right rice in the right pan
A deep, big pot with a heavy bottom is perfect for this kind of dish, since the risotto needs to simmer for a long period of time without burning.
3. Use warm stock
If you have made the stock in advance make sure it is warm when you use it for your risotto. For the perfect consistency, it is important to add the stock step by step and only when the rice has totally absorbed the liquid of the last addition. With cold stock, you disrupt the cooking process and shock the rice.
4. Stir, stir, stir
Risotto should be stirred constantly. The constant stirring makes sure that the rice grains release their starch.
5. Don’t be stingy with butter or Parmesan
Both of them add flavor and give the risotto the right texture and consistency.