Riso Scotti Carnaroli Risotto Rice – 5x1 kg (11 lb) The king of risotto rices in a professional bulk format. Riso Scotti Carnaroli is the preferred choice of Italian chefs for its large, firm grains, superior starch content, and unmatched ability to deliver a perfectly creamy, al dente risotto at scale. 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 — absorbs flavors beautifully while holding its shape throughout the cooking process. This bulk 5x1 kg pack is ideal for restaurants, professional kitchens, catering operations, and serious home cooks who demand consistent, restaurant-quality results. Product Highlights: Superfino...
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Riso Scotti Carnaroli Risotto Rice – 5x1 kg (11 lb)
The king of risotto rices in a professional bulk format. Riso Scotti Carnaroli is the preferred choice of Italian chefs for its large, firm grains, superior starch content, and unmatched ability to deliver a perfectly creamy, al dente risotto at scale.
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 — absorbs flavors beautifully while holding its shape throughout the cooking process. This bulk 5x1 kg pack is ideal for restaurants, professional kitchens, catering operations, and serious home cooks who demand consistent, restaurant-quality results.
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
- Bulk pack – 5x1 kg (11 lb total) for professional kitchens, restaurants, and catering
From our family to your table, Riso Scotti Carnaroli Rice is the chef’s choice for risotto perfection — at any scale.
How to Cook Carnaroli Rice (Risotto Method)
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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.
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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.
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Deglaze (optional): Add a splash of dry white wine and stir until fully absorbed.
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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.
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Finish: Remove from heat. Stir in a knob of cold butter and freshly grated Parmigiano Reggiano for a rich, creamy finish (“mantecatura”).
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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 slightly overcooked, making it the preferred choice for high-volume restaurant kitchens.
Frequently Asked Questions
Is Carnaroli rice gluten-free?
Yes, Riso Scotti Carnaroli Rice is naturally gluten-free, making it suitable for menus catering to guests with gluten sensitivities or celiac disease.
How should I store it?
Store uncooked rice in a cool, dry place in an airtight container. For bulk operations, portion into sealed bags after opening each 1 kg pack. Cooked risotto should be refrigerated and consumed within 2–3 days.
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.
