Carnaroli rice

Carnaroli Rice is a medium-grain rice variety, considered the queen of risotto rices due to its creamy texture and its ability to absorb flavors without losing firmness. Originally from the Piedmont region in northern Italy, Carnaroli rice has been cultivated since the early 20th century and is highly valued in Italian cuisine for its quality and versatility.

This rice stands out for its high starch content, which allows it to release a smooth and creamy texture when cooked, making it ideal for dishes that require prolonged cooking like risotto. Furthermore, it has a longer and firmer grain compared to other varieties like Arborio, which gives it greater resistance to overcooking and a more consistent bite.

Regarding nutritional properties, Carnaroli rice is a good source of complex carbohydrates that provide sustained energy. It is low in fat and does not contain gluten, making it suitable for people with gluten intolerance.

In Latin America, although it is not as common to find it under the same name, it can be identified as risotto rice or simply carnaroli rice. In some countries, it might also be confused with specific medium-grain rices for creamy dishes, but the closest and most recognized term is risotto rice.