Tenuta Margherita - Carnaroli rice, 1kg

The carnaroli rice can be used for all risotto recipes, it retains its shape and structure particularly well because of its special starch composition. We advise to respect the suggested cooking time, as among all risotto rice, Carnaroli is most likely to overcook.

The Carnaroli variety is a long A rice. You can find it on the market under its name as required by the internal market law, which sets out the list of varieties that can be sold with this name. Selected in Paullo, in the province of Milan, the name derives from the surname of a water carrier of its creator, Achille De Vecchi.

The characteristics of Carnaroli
Carnaroli is considered the king of risottos, however it is an "elderly" variety, characterized by low production potential, high susceptibility to fungal diseases and lodging, due to a very long culm.

It is a historic variety of Italian rice cultivation, the most used for risottos: its large size and high percentage of amylose ensure low stickiness and excellent cooking resistance. It is included in the list of cultivable varieties with Protected Designation of Origin in the Baraggia Biellese and Vercellese and with Protected Geographical Indication in the Po Delta.