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carnaroli rice

Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy.
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used 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 due to its higher amylose content. It is the most widely used rice in Italian cuisine, and is highly prized.

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  1. MypinchofItaly

    Recipe Risi e Bisi – Rice with Green Peas and Pancetta

    Serves 4, Preparation 20 mins, Cooking time 40 mins Vialone Nano rice preferably or Carnaroli or Arborio rice, 360 gr. Fresh or frozen green peas, 800 g Onion, 1 Unsalted butter, 40 gr Extra Virgin Olive Oil, 2 tablespoons Pancetta, diced, 60 gr Vegetable broth, 1,5 l Parsley, a small sprig...
  2. MypinchofItaly

    Recipe Prosecco Wine Risotto

    Prosecco Wine Risotto is elegant and delicate in its simplicity, just like the fruity Prosecco wine which it is made with. This Risotto it is not at all complicated to prepare. We have used a Prosecco di Valdobbiadene labelled Dry. Prosecco is the most well-known sparkling wine produced in Italy...
  3. MypinchofItaly

    Recipe Risotto with octopus and peas

    Serves 4, Preparation time 15 minutes, Cooking time about 30 minutes 4 tablespoons extra virgin olive oil (EVOO) 450 g. of frozen baby octopus (squid as alternative) 4 tablespoons of tomato sauce half onion 200 g. frozen peas a teaspoon of turmeric powder a clove of peeled garlic salt/black...
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