risotto carnaroli rice veneto
risotto carnaroli rice veneto
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Gazzani Carnaroli is the perfect example of a fantastic Italian risotto rice. Carnaroli is often called the caviar of Italian rice - and for good reason. Thanks to its high starch content, it is able to absorb more water in the kernel instead of dissolving on the surface, which produces incredibly light and creamy risotto, without any stickiness. Carnaroli is more resistant to overcooking than other varieties like arborio. Carnaroli's medium-sized kernels retain their shape for a satisfyingly chewy texture.

How to cook Carnaroli risotto? Pair it with delicate ingredients like oysters, scallops, truffles, and fennel. Make a perfect traditional risotto alla Milanese with saffron, or a rich risotto with dried porcini, sausage and radicchio. Carnaroli rice is also great on its own as a side dish with olive oil and Parmigiano Reggiano, or mixed into salads or soups.

Use it for:
Cook Risotto with Saffron, Cheese, and Balsamic
Warming, golden, deeply aromatic, velvety, with an extra umami final touch. Risotto is classic…
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Risotto: Carnaroli vs. Vialone Nano
Gazzani has been growing and milling rice in Vigasio, near Verona, since 1648, where sandy soil and…
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