rice
Carnaroli:
Considered the king or beluga of Italian rice varietals, carnaroli kernels are the largest of the Italian rice. This large oval grain contains an even higher concentration of starch resulting in superior texture and velvety smooth risotto. This delicate rice varietal has lower yields and is more susceptible to disease and parasites. Preferred by most chefs in Piemonte, and now by many sophisticated chefs in the US, when making a risotto were the rice is the star, such as Risotto with Champagne or Risotto with Proscuitto and Mascarpone.
500 gr/1.1 lb, 1 kg/2.2 lb, 5 kg/11 lb
