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Which rice is best for risotto?
Carnaroli rice is considered the prince of rices for risotto. Compared to other varieties, it goes very well with most cooking methods. Due to its structure, it releases less starch than many types of rice, so it is particularly suitable for use in the preparation of risottos.
A special feature of this rice is its firmness in cooking, which makes it manageable even for those who do not know their way around the kitchen.
In this guide, we would like to introduce you to the characteristics of Carnaroli rice and how you can use it in the kitchen.
Characteristics of Carnaroli Rice
The Carnaroli rice variety originates in the rice fields along the Po River in the areas of Vercelli, Novara and Pavia.
The name Carnaroli is said to derive from a tribute to the homonymous geneticist Prof. Carnaroli, whose contribution was invaluable for the birth of this variety.
This type of rice, in fact, was the result of extensive research and its characteristics were selected to arrive at a rice that retained its full flavour, with just the right sapidity.
Carnaroli belongs to the superfine rice category; this means that the grains are large and long and have precise markings:
- Colour of white pericarp
- Semi-convex and elongated shape
- Centre-lateral pearl
- Pronounced tooth
- Rounded section
- Oblong head
How to cook Carnaroli rice
All top chefs agree that Carnaroli is first and foremost a risotto rice. The reason for this lies in the rice's firmness during cooking, which allows it to remain al dente at all times. Its grains have a full flavour and hold the seasonings well. It can also be suitable for preparing tasty cold salads precisely because it does not release much starch.
Today we offer you a recipe for pumpkin risotto.
Procedure for cooking pumpkin risotto with Carnaroli.
Prepare some vegetable stock and filter it; separately start by cleaning the pumpkin, removing the rind and seeds; then dice it.
Fry the chopped onion on a low heat with a little extra virgin olive oil for about ten minutes. Now add the pumpkin and brown it, stirring; add the vegetable stock a little at a time to cook the pumpkin. Leave it on the heat for about twenty minutes.
In a frying pan start to toast the rice dry, over high heat, turning it often for 2-3 minutes; pour in white wine and keep stirring until it evaporates. Add the rice to the already cooked pumpkin and leave to mix for 15 minutes, on a low heat.
Add salt and pepper to taste; turn off the heat and season the rice with a knob of butter and Parmesan cheese.
Price of Carnaroli rice
The price of Carnaroli is generally around EUR 6.00 per kg. The price rise is slight and depends on the production brand. There is a sub-variety of Carnaroli that can exceed the market price, due to its superior quality, this is Acquarello.
Acquarello, in fact, is obtained by ageing the rice for several years, thanks to budding it regains microelements and nutrients, and is also optimal for the success of any risotto.
The price of Acquarello per kg varies according to its ageing; on our website you can find Acquarello rice aged 7 years in a tin for only 11.66 euros per 500 g. You can also find Carnaroli Principato di Lucedio rice at 6.49 per kg and Carnaroli rice with bud, Gli Aironi at 5.9 per kg.
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