Grain

Carnaroli

A tier

Carnaroli is often called the king of risotto rices: high amylose keeps grains distinct under aggressive stirring, while enough surface starch still builds a silky emulsion. Grains are large and hold a longer cooking window than Arborio, so restaurant kitchens favour it when service timing is unpredictable and pans sit briefly. Use the classic risotto method—toast, stock, stir, mantecatura—with less risk of mush. Excellent for seafood and saffron risottos where grain integrity shows on the spoon. Price is higher; store cool and dry to protect the endosperm from staleness and pests.