carnaroli A medium-grain japonica grown in Italy, this has the reputation of being the most difficult to grow of the Italian rices. Carnaroli is also the most expensive of the Italian rices. It has a higher amylose content than most risotto rices, so it stays firm during cooking, and perhaps for this reason is preferred for classic risotto except in the Veneto, where vialone nano is generally the rice of choice. Available in some Italian groceries, at specialty stores, and by mail order.
