Carnaroli
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thumb|170px|Grains of dried Carnaroli rice 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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thumb|170px|Grains of dried Carnaroli rice 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.
==History== The history of Carnaroli is not well defined, the sources date its birth to 1945 thanks to the crossing between Vialone and Lencino, following the numerous attempts made in various provinces. This variety was named after Professor Emiliano Carnaroli, President of the "Ente Nazionale Risi" (National Rice Body) at that time.