Carnaroli

Carnaroli is a medium-grained rice variety that originates from the Pavia, Novara, and Vercelli provinces of northern Italy. It is highly prized for its use in the preparation of risotto, a traditional Italian dish, due to its high amylose content which allows it to maintain its shape during cooking and results in a creamy texture.

History

Carnaroli was first cultivated in Italy in 1945. It is a hybrid of Lencino and Vialone rice varieties, developed by the Italian rice grower Riso Gallo. Despite its relatively recent introduction, Carnaroli has quickly gained popularity and is now considered one of the best varieties for making risotto.

Characteristics

Carnaroli grains are larger and longer compared to other Italian rice varieties such as Arborio and Vialone Nano. The high amylose content of Carnaroli rice gives it a firm texture and an exceptional ability to absorb flavours, making it ideal for risotto and other dishes that require a lot of liquid.

Carnaroli rice is also less likely to become overcooked than other varieties, which is a significant advantage in dishes like risotto where the rice must be cooked for a long time. This is due to the fact that the outer layer of the grain, known as the pericarp, is particularly strong in Carnaroli rice.

Cultivation

Carnaroli is primarily grown in the northern Italian regions of Lombardy, Piedmont, and Veneto. The rice is typically sown in spring and harvested in the fall. The plants prefer a wet, marshy environment, which is provided by the traditional method of flood irrigation used in these regions.

Culinary Uses

While Carnaroli is most famous for its use in risotto, it is also used in other Italian dishes such as supplì, a type of fried rice ball, and torta di riso, a sweet rice cake. Outside of Italy, Carnaroli is used in a variety of dishes that call for a firm, creamy rice, such as paella in Spain and pilaf in the Middle East.

See Also

• Italian Cuisine
• Rice Varieties
• Risotto