Carnaroli

"A" is for Arborio, "B" is for Baldo, and "C" is for…Carnaroli! Though all three white rice varieties make a good risotto, Carnaroli ranks highest among Italian chefs-as well as on the price scale. While the crescendo in cost can be traced back to challenges in cultivation and small yields, what accounts for the grain's current prestige and allure? The clue is in Carnaroli's gentle but firm disposition. Its grains remain distinct and creamy even as they absorb large amounts of liquid. Once cooked, the core of each grain emerges al dente, while the outside of the rice is left delectably supple and soft. Superior in size and plumpness than its cousin Arborio, Carnaroli rice has a shorter window of perfect doneness, but is arguably finer in flavor. Grown in the Piedmont and Lombardy regions, it is used primarily in the Italian dish risotto, often considered the pasta of Northern Italy.

In The Kitchen
Among Italians, Carnaroli has won a reputation for being the most fashionable and recherché choice for risottos. Its firm, snow-white grains will beckon even the most bashful of forks to risotto platters filled with seasonal baby vegetables, mushrooms, or seafood. Carnaroli's size and length also make the rice exceptional for use in salads and timbales.

Buying Tips
Although less well known in the U.S. than Arborio rice, Carnaroli has been recently nicknamed "the caviar of rice." Along with this increase in renown, Carnaroli has earned a place on the shelves of Italian specialty food stores here in the States. Various brands are also available online.

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