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Risotto Rice Super Fino Carnaroli, 1kg

£7.20
Description
Carnaroli is most commonly used to make risottos. It has a longer grain and higher starch content than Arborio, making for a looser, more creamy and d...
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Carnaroli is most commonly used to make risottos. It has a longer grain and higher starch content than Arborio, making for a looser, more creamy and delicate risotto. It is also firmer in texture than the more familiar Arborio grain with a richer, more robust flavour.

Considered by many to be the finest risotto rice available, carnaroli is also the most forgiving to cook with as it can be left unstirred for a minute or two without detriment and has a generous window between being underdone and overcooked. 

 To qualify for superfino classification the grain must be longer than 6.4mm. The finest producers of carnaroli rice is Ferron.

  • Origin: Italy

 Carnaroli rice emerged after the Second World War when the Arborio grain was crossed with a Japanese rice to create this new variety. 

Check how this product is used in following recipes
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