{"product_id":"cipriani-risottoreis-carnaroli","title":"Risotto Rice – Carnaroli","description":"\u003ch2 id=\"speakable-headline\"\u003eCarnaroli risotto rice, Italian rice with bite\u003c\/h2\u003e\n\n\u003cblockquote id=\"speakable-summary\"\u003e\n\n\u003cp\u003eCipriani Carnaroli risotto rice comes from the Po Valley in Northern Italy and is considered by connoisseurs to be the king of risotto rice. The medium-sized grain absorbs flavors well and retains its shape during cooking – ready in 16 to 18 minutes for a creamy risotto with a firm bite.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp id=\"speakable-definition\"\u003e\u003cstrong\u003eCarnaroli risotto rice by Cipriani\u003c\/strong\u003e is an Italian rice from the Po Valley, regarded as the king of risotto rice. With a cooking time of 16 to 18 minutes, it creates a creamy risotto with grains that retain a noticeable bite even after cooking.\u003c\/p\u003e\n\u003c!--nl--\u003ch3\u003eWhy Carnaroli is considered the king\u003c\/h3\u003e\n\n\u003cp\u003eAlong with Vialone Nano, Arborio, and Baldo, Carnaroli is one of the four classic Italian risotto rice varieties – among connoisseurs, it is considered the most sophisticated and at the same time the most reliable choice.\u003c\/p\u003e\n\n\u003cp\u003eIts medium-sized grain absorbs flavors from broth, wine, or cooked ingredients well without losing its shape. A balanced ratio of water absorption and slow starch migration during cooking ensures that the risotto becomes creamy without getting mushy.\u003c\/p\u003e\n\n\u003cp\u003eWith a cooking time of 16 to 18 minutes, Carnaroli takes a little longer than simpler rice varieties, but it is more forgiving of minor lapses in stirring than more sensitive types.\u003c\/p\u003e\n\n\u003cp\u003eThe 1000-gram pack contains two 500-gram bags, convenient for individual use – the total quantity is enough to cook several portions of risotto; 80 to 100 grams of dry rice per person is standard.\u003c\/p\u003e\n\n\u003cp\u003eUnlike long-grain rice, risotto rice must not be washed before cooking – the starch on the surface of the grain is precisely what makes the risotto creamy later on.\u003c\/p\u003e\n\n\u003ch3\u003eFrom the classic risotto base to seafood risotto\u003c\/h3\u003e\n\n\u003cp\u003eAs a base for a classic Risotto alla Milanese with saffron, Carnaroli shows its strength particularly well: the grain remains firm to the bite while the starch creates a creamy binding.\u003c\/p\u003e\n\n\u003cp\u003eThe variety is also well-suited for a risotto with mushrooms, seafood, or asparagus, as it absorbs both bold and delicate flavors equally well. Those looking for a flavorful foundation will find a quick base for a tomato risotto in the \u003ca href=\"\/en\/products\/cipriani-pastasauce-pomodoro\"\u003ePomod'oro pasta sauce\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eA splash of \u003ca href=\"\/en\/products\/cipriani-rotweinessig\"\u003ered wine vinegar\u003c\/a\u003e to deglaze the risotto adds extra freshness and acidity before the broth is added little by little.\u003c\/p\u003e\n\n\u003cp\u003eCarnaroli can also be used as a cold rice salad for the summer, as it retains its shape even when cooled instead of turning into a sticky lump.\u003c\/p\u003e\n\n\u003cp\u003eThose who prefer a purely plant-based alternative to meat or fish stock can cook a vegetarian risotto with vegetable broth without the Carnaroli losing its creaminess.\u003c\/p\u003e\n\n\u003ch3\u003eGrown in the Po Valley, king of rice\u003c\/h3\u003e\n\n\u003cp\u003eAuthentic risotto rice comes from Northern Italy, not from the Far East: the Po Valley, a landscape shaped by the Po River with optimal conditions for rice cultivation, is located in the Lombardy region, in the province of Vercelli.\u003c\/p\u003e\n\n\u003cp\u003eIn addition to Vialone Nano, Arborio, and Baldo, Carnaroli is also grown there; its excellent cooking stability has earned it the nickname \"king of rice.\"\u003c\/p\u003e\n\n\u003cp\u003eLike the house's pasta and pasta sauces, the risotto rice comes from the Cipriani family tradition, which dates back to recipes from Harry's Bar in Venice. Further classics from the same kitchen can be found in the \u003ca href=\"\/en\/collections\/cipriani-feinkost\"\u003eCipriani gourmet selection\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eKeep the broth hot and add it by the ladleful\u003c\/h3\u003e\n\n\u003cp\u003eAlways keep the broth for the risotto hot and add it one ladle at a time instead of stirring it all in at once – this allows the Carnaroli to develop its full creaminess without turning soggy.\u003c\/p\u003e\n\n\u003cp\u003eThis ensures each grain remains distinct, even when the risotto flows together creamily on the plate.\u003c\/p\u003e","brand":"Cipriani Food","offers":[{"title":"1 kg","offer_id":53071258550606,"sku":"040WIL9081","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cipriani-risottoreis-carnaroli.jpg?v=1750981266","url":"https:\/\/norgutes.com\/en\/products\/cipriani-risottoreis-carnaroli","provider":"nur Gutes","version":"1.0","type":"link"}