When looking for risotto rice, you'll always inevitably be faced with a dilemma: Arborio or carnaroli? Either one will do in a pinch, but there are differences. Carnaroli is grown in Northern Italy, and is very expensive and difficult to harvest, making it less available. It also has more starch, giving it a firmer texture and an ability to hold its shape more easily - meaning, it won't turn into a lump so quickly if you overcook it! It tends to make a creamier risotto, which most people love, and absorbs lots of flavor easily. Our carnaroli comes from Azienda La Gallinella, a family-owned farm in Piedmont, Italy, specializing in rice and polenta.
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