Carnaroli Rice

Store dry Carnaroli rice in an airtight container in a cool, dark, and dry place. It has a very long shelf life.

Rinse Carnaroli rice before cooking to remove excess starch, especially if you want a less creamy risotto.

Toast the rice in oil or butter before adding liquid for added flavor and to help grains stay separate.

Add warm broth gradually to the rice, stirring frequently, allowing each addition to be absorbed before adding more.

Don't overcook; Carnaroli rice should be creamy on the outside but still have a slight bite (al dente) in the center.

Mushrooms

Asparagus

Seafood (shrimp, scallops)

Saffron

Parmesan cheese

Peas

Washing the rice too much, which can remove too much starch needed for creaminess.

Adding all the liquid at once, which leads to boiling rather than the slow absorption needed for risotto.

Stirring too vigorously or too little, both can negatively impact the texture.

Not toasting the rice before adding liquid, which misses an opportunity for flavor development.