Riso Scotti, Carnaroli Rice Box, 2.2 lb (1 kg)

Riso Scotti, Carnaroli Rice Box, 2.2 lb (1 kg) The king of risotto rices, Riso Scotti Carnaroli is celebrated by chefs and home cooks alike for its large grains, exceptional starch content, and unmatched ability to deliver a perfectly creamy, al dente risotto every time. For over 150 years, Riso Scotti has been selecting and milling only the finest Italian rice varieties with dedication, passion, and innovation. Carnaroli — classified as Superfino, the highest Italian rice grade — is prized for its firm texture and superior flavor absorption. It holds its shape beautifully during the slow cooking process, making it the preferred choice of professional chefs and risotto purists worldwide. Product Highlights: Superfino classification – the highest grade of Italian... View More

Riso Scotti, Carnaroli Rice Box, 2.2 lb (1 kg)

The king of risotto rices, Riso Scotti Carnaroli is celebrated by chefs and home cooks alike for its large grains, exceptional starch content, and unmatched ability to deliver a perfectly creamy, al dente risotto every time.

For over 150 years, Riso Scotti has been selecting and milling only the finest Italian rice varieties with dedication, passion, and innovation. Carnaroli — classified as Superfino, the highest Italian rice grade — is prized for its firm texture and superior flavor absorption. It holds its shape beautifully during the slow cooking process, making it the preferred choice of professional chefs and risotto purists worldwide.

Product Highlights:

• Superfino classification – the highest grade of Italian rice
• Large, plump grains with high starch for a naturally creamy texture
• Holds its shape and retains a firm bite even after long cooking
• Ideal for risotto, gourmet rice dishes, and fine dining recipes
• 100% Italian grown and milled by Riso Scotti, experts since 1860
• All-natural – Non-GMO, no additives or preservatives
• 2.2 lb (1 kg) box – perfect for home kitchens and family meals

From our family to your table, Riso Scotti Carnaroli Rice is the chef’s choice for risotto perfection.

How to Cook Carnaroli Rice (Risotto Method)

1. Heat your base: In a wide, heavy-bottomed pan, sauté finely chopped onion in butter or olive oil over medium heat until soft and translucent.
2. Toast the rice: Add the dry Carnaroli rice and stir for 1–2 minutes until the grains are lightly toasted and coated in the fat.
3. Deglaze (optional): Add a splash of dry white wine and stir until fully absorbed.
4. Add broth gradually: Add warm broth one ladle at a time (using a 1:3 rice-to-broth ratio), stirring constantly and waiting until each addition is absorbed before adding the next. Continue for approximately 18–20 minutes.
5. Finish: Remove from heat. Stir in a knob of cold butter and freshly grated Parmigiano Reggiano for a rich, creamy finish (“mantecatura”).
6. Rest and serve: Let rest for 1–2 minutes, then serve immediately. Pairs perfectly with truffles, mushrooms, saffron, seafood, or seasonal vegetables.

Chef’s tip: Carnaroli’s firmer grain gives you more control than Arborio — it’s more forgiving if you slightly overcook it, making it the preferred choice for restaurant kitchens.

Frequently Asked Questions

Is Carnaroli rice gluten-free?
Yes, Riso Scotti Carnaroli Rice is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

How should I store it?
Store uncooked rice in a cool, dry place in an airtight container. Once cooked, refrigerate in a sealed container and consume within 2–3 days. Risotto is best enjoyed fresh.

What is the difference between Carnaroli and Arborio rice?
Both are classic risotto rices, but Carnaroli has a firmer grain and higher starch content, giving it superior creaminess and more resistance to overcooking. It is widely considered the premium choice among Italian chefs.

Can I use Carnaroli rice for dishes other than risotto?
Absolutely! Carnaroli works beautifully in arancini (Italian fried rice balls), creamy rice soups, timballi, and other gourmet rice preparations where texture and flavor absorption are key.