Riso Carnaroli

Carnaroli rice — the king of risotto rice, grown and dried by Scotti in the Po Valley of Lombardy, the only region in Europe with the flat terrain, warm summers, and controlled water irrigation that allow paddy rice cultivation at the scale and quality Italy demands.

Why Carnaroli for Risotto

• High Amylose / Amylopectin Balance — Carnaroli has a uniquely high amylose content (the straight-chain starch) alongside the amylopectin (branched starch) that releases into the cooking liquid to create risotto's characteristic cream. This balance allows Carnaroli to release creaminess while maintaining a firm, distinct grain — the "al dente" texture that distinguishes a great risotto from a starchy mush.
• Larger, Longer Grain — The larger grain has more starch to slowly release during the 18–20 minute cooking process; absorbs the flavour of the stock progressively rather than all at once.
• Forgiveness Window — Carnaroli has a longer "window of perfection" than Arborio; it remains al dente for longer once the correct texture is reached, giving the cook time to mantecare (beat in butter and cheese) without the rice overcooking.
• Scotti — The Po Valley Standard — Scotti has been milling rice in Robbio (Pavia) since 1860; the parboiling and drying process used for Carnaroli preserves the grain's structural integrity and prevents overcooking at home.

Ingredients

Carnaroli Rice (100%). Naturally gluten-free.

Cooking Instructions

Classic Risotto: Toast the dry rice in butter and onion for 2 minutes before adding wine. Add warm stock ladle by ladle, stirring constantly. Cook 18–20 minutes total. Remove from heat, mantecare vigorously with cold butter and Parmigiano. Rest 2 minutes. Serve immediately — risotto waits for no one.

Storage

Store in a cool, dry place in an airtight container. Best used within 24 months of packaging date. Uncooked rice does not spoil but loses optimal cooking performance over time.