Originating from the Pavia, Novara and Vercelli provinces of northern Italy, Carnaroli rice is considered to be the best for making risotto - differing from the more common arborio rice - due to its higher starch content and firmer texture, as well as having a longer grain. Carnaroli rice keeps its shape better than other forms of rice during the slow cooking required for making risotto.
 
(500g)