The King of Italian Rice Makes Ultra Creamy Risotto
Carnaroli rice—hailed as the "king of Italian rice" and beloved by chefs around the world—has a higher starch content and firmer texture resulting in a rich, velvety bowl of risotto. The long oval-shaped grains plump beautifully when cooked while still retaining their al dente bite.
Achieve creamy risotto perfection in 5 simple steps with our 5-Step Risotto recipe. Once you master the technique for this basic risotto, the possibilities are endless—add lemon zest and finish with Agrumato Lemon Olive Oil for vibrant Risotto al Limone, fold in chopped black truffles and grated Pecorino Staginato al Tarufo cheese for indulgent Risotto con Tarfufo or add saffron for classic Risotto alla Milanese.
About the producer
When Napoleon Bonaparte was ceded the Lucedio Estate in 1807, it's hard to imagine he intended to spend the time and effort that its future owner, Count Paolo Cavalli d'Olivola, would spend to grow Italy's finest rice. In 1937, the Count bought the estate, increasing the property to over 400 hectares of rice fields, creating Italy’s largest rice estate. Today, his daughter, Countess Rosetta Clara Cavalli d’Olivola, oversees the restoration of the estate and the farming of the rice fields with zealousness and utmost care.
Harvested in the late summer and early fall, the rices of Principato de Lucedio are stored, with the husk and bran intact, until the last possible minute before milling and packing. The attention to detail on the Lucedio Esate has allowed them to maintain the quality which has made the estate so famous. Packaged only in cloth bags, the superfino rices are superior for classic risotto preparations.