Grown in the rice fields of northern Italy, Carnaroli is often regarded as the grain of choice for traditional risotto. Cultivated with care and milled to preserve its integrity, it reflects a heritage of patience and precision, without the need for colourings or unnecessary additives.
The grains are large and firm, with a high starch content that releases slowly during cooking. This creates a creamy texture while allowing each grain to remain distinct, giving risotto its characteristic balance of richness and structure.
Simmer slowly with stock, stirring gently, to create a risotto that is smooth, cohesive, and elegantly textured.
