Carnaroli

Carnaroli is the aristocrat of rice varieties for risotto, but like all true aristocrats, it is in short supply. A major rice grower of my acquaintance harvests so little Carnaroli that he packages his entire production as Christmas gifts for his friends. It does exist, however, and, if not abundant, is available for export, although at a substantially higher price than other varieties. Like Arborio, Carnaroli is a large, plump grain classified as superfino. It produces a risotto of lovely flavor with a consistency that has just the right “cling,” while the grains cook to a perfect, chewy firmness.