Polished
Carnaroli rice that has been milled to remove the bran layer, resulting in a white, shiny appearance. This form is commonly used in risotto due to its ability to absorb flavors while maintaining its shape.
Parboiled
Carnaroli rice that has been partially boiled in the husk, which helps to retain some of the nutrients lost during the milling process. This form is quick to cook and less likely to stick together.
Whole Grain
Carnaroli rice in its most natural form, with the husk removed but the bran layer intact. This form is ideal for dishes that require a longer cooking time and a chewier texture.
polished Carnaroli rice: Riso Gallo
parboiled Carnaroli rice: Riso Scotti
whole grain Carnaroli rice: Acquerello
Pilaf: Carnaroli rice can also be used to make pilaf. In this method, the rice is sautéed with aromatics in oil or butter, then cooked in broth until the liquid is absorbed and the rice is tender.
Paella: While traditionally made with Bomba rice, Carnaroli can be used as a substitute in paella for its ability to absorb flavors without becoming mushy.
Risotto: This is the most common method of cooking Carnaroli rice. The rice is first toasted in oil or butter, then hot broth is gradually added while stirring constantly. This process allows the rice to release its starch, creating a creamy texture. The risotto is done when the rice is al dente and the dish has a creamy consistency.
