Rice Carnaroli Superfino

A historical variety of the Italian rice cultivation, it is considered since long time the “prince” of the rice, the most used for the risotto. Carnaroli rice, cooks well and absorbs liquids in a good way and is best and most widely used for risotto.

• Cooking time: 18 mins (for a risotto always underdone)
• Cooking Instructions:
  1. Follow the cooking time reported on the packaging.
  2. Don’t wash rice before cooking, this would increase the loss of useful substances. Melt two knobs of butter and brown some onion, add rice and toast it slightly, add a half glass of white wine, let it evaporate and gradually, adding hot stock little by little. Stop the cooking and add a knob of butter and let it stand a few minutes.

Package Size: 10 x 1 KG