A large-grained white risotto rice that stays firm when cooked.

Carnaroli rice grows nearly twice as tall as either Arborio or Vialone Nano, making it extremely difficult to harvest (it must be harvested as soon as it matures, before the large grain falls over from its own weight!). Why go to all the trouble to produce carnaroli? First, because this rice plumps to three times its size when cooked, absorbing a staggering amount of liquid along the way. The resulting texture is creamy, yet still al dente. Second, carnaroli is as white as snow, resulting in a dazzlingly beautiful plate of risotto. Call him vain, but that's why A.G. Ferrari Foods chef Gianluca Guglielmi uses carnaroli almost exclusively. The large, long grain also makes it an exceptional choice for rice salad.

Prepare a classic risotto using carnaroli rice and our chef Gianluca's Risotto alla Parmigiana recipe.