Excellent for cooking resistance in any preparation, it is ideal for fine risottos and regional specialities. Even after cooking it remains al dente in the heart. Due to its characteristics, it is now considered by chefs and risotto enthusiasts to be the . It is suitable for typical land and sea risottos and for rice salads.

Cook the carnaroli rice in water considering 1 part of rice for 3 parts of water. Once boiling, add salt to taste and finish cooking over moderate heat for about 15 minutes.