Carnaroli rice

Carnaroli is a medium-grain rice with a dense structure and waxy sheen that has become the classic choice for risotto and paella. The grains hold their shape during cooking, don't become mushy or turn into porridge, yet release starch into the liquid, creating a creamy consistency in the dish. This makes it a versatile rice for any cook who wants a predictable result.

Taste and texture

Carnaroli has a neutral, slightly nutty flavor that doesn't overpower the sauce and doesn't compete with other components of the dish. The grains remain elastic and slightly firm in the center even when cooked properly — this is called al dente for rice. This texture is very pleasant in the mouth and distinguishes it from softer varieties.

Where to use

Carnaroli is the ideal rice for risotto because it releases starch slowly with constant stirring rather than breaking down immediately. It is used in paellas where a structured consistency with well-defined grains is needed. It is suitable for risotto with mushrooms, saffron, seafood, vegetables, and meat.

• Risotto with any fillings and sauces
• Paella and other Spanish rice dishes
• Rice soups and cream soups
• Risotto cakes and baked rice dishes
• Salads made from cooked rice (if firmness is needed)

How to cook

Carnaroli rice does not need to be soaked beforehand. For risotto, rice is added to hot broth in portions, stirring constantly so that the grains gradually absorb the liquid and release starch. The process takes 18–20 minutes. The rice is ready when the grains are soft on the outside but with a slight firmness inside. For paella, rice is cooked in a wide pan without stirring, allowing a crispy crust to form on the bottom.

Selection and storage

When selecting, pay attention to ensure the grains are whole, without cracks or chips. Rice should be clean, free from visible dust and foreign objects. The packaging must be airtight. Store Carnaroli rice in a dry, cool place in a glass jar or tightly closed container — this will preserve its properties for up to a year. Avoid moisture and direct sunlight, otherwise the rice may absorb odors and moisture.

Pairings

Carnaroli works well with white wine, butter, Parmesan, and any creamy sauces. It pairs beautifully with seafood — shrimp, squid, mussels. Mushrooms, especially white mushrooms and truffles, enhance its delicate nutty flavor. Vegetables, meat, and poultry also complement it well. Saffron, garlic, onion, and tomatoes are classic partners for carnaroli risotto.