Carnaroli
Carnaroli is a cultivar of rice (Oryza sativa) widely used for risotto. It is one of the premium Italian rice varieties, especially cultivated in the Po Valley regions of Lombardy, Piedmont, and Veneto. It was developed in northern Italy in the 20th century to combine high yield with cooking stability. The grain is medium-to-large with high starch content. When cooked, Carnaroli yields a creamy texture while the grains stay distinctly separate and firm to the bite (al dente). It absorbs flavors well.
Culinary uses: It is the preferred choice for many classic risotti across northern Italy, including Risotto
Availability and naming: It is commonly labelled "Riso Carnaroli" in Italian markets; widely available internationally.
Nutrition: Like other rice, it is gluten-free and high in carbohydrates, with minimal fat and protein.