I agree that Carnaroli is a creamier risotto. Comes out great. Hard to over cook, goof proof, and I make arancini with it from prepared risotto by cooling it in fridge and adding grated mozz and form it into small golf-ball sized balls and coat with breadcrumbs. Chill, or freeze, then fry. I do use olive oil at the start though, not butter; then I end with butter and parm.
I recently made a shrimp & pea risotto with Carnaroli Rice, using fresh unfrozen wild shrimp & fresh peas. My guests and I absolutely loved it! I made a soffritto with garlic & onion & then cooked the rice slowly adding a home-made shrimp broth periodically. I added the shrimp & peas at the end with reserved broth. Risottos take patience, but they are well worth it if made properly. Yum!
I use only Carnaroli for Risotto because it's so much creamier than the regular Arborio. I have made Risotto for friends and they go nuts becuase it is so good. One couple were not even Risotto fans, because they never liked what they had in restaurants. So, step up to Carnoroli, especially
this one with their strict standards for freshness.