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6 Comments
AOC
March 16, 2010
It's funny I just purchased Acquarello carnaroli rice, we used to use it at the Oak Room. Aged in silos and does not release as much starch as others... I used work with an Italian Chef de partie who explained to me that certain risotto rice are used for different applications to create different textures... he took his rice very seriously!
aargersi
March 16, 2010
perfect for this week! I prefer carnaroli to arborio ..
aargersi
March 16, 2010
I think the carnaroli keeps the al dente better while making the creamy in-between-the-grains thing. I learned about it from the chef at a risotto place when I started demanding information on techniques and recipes :-)
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