Description
Carnaroli is considered by many the king of risotto rice, grown between Piedmont and Lombardy. Its large, starchy grains hold their shape and make risotto creamy without overcooking.
Toast it well before adding stock a little at a time, and finish it at the end: in plant-based cooking, with a drizzle of good olive oil.
Toast it well before adding stock a little at a time, and finish it at the end: in plant-based cooking, with a drizzle of good olive oil.
