Carnaroli is often referred to as the "caviar" of rice, Carnaroli is the highest quality superfino variety and has the lowest yield per plant. Carnaroli creates the creamiest risotto due to its high starch content. Try it in recipes where rice is the star, such as Risotto with Champagne or Barolo, and be sure to use your best stock.
Arborio: This is the best known superfino variety of Italian rice. Its high starch content is released in the slow cooking process, creating a creamy, butterlike consistency. Classically used in dishes of northern Italy, such as Risotto alla Milanese or Risotto with Truffles.
Vialone Nano: A medium grain rice, originally from the Mantova and Veneto regions. Vialone Nano is shorter and thicker than Arborio and holds twice its weight in liquid, creating a very hearty risotto. Excellent paired with fish.
Baldo: A new superfino variety that has a short grain and a quicker cooking time than the other superfino varieties. Favored by restaurant chefs due to its versatility, it can be used in many recipes, including risotto, soup, salad, desserts (wonderful for rice pudding), and even in non-Italian recipes such as Paella.
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