Carnaroli

• “Carnaroli was the rice I used, but the more usual arborio would work, too.”

  The Guardian: Nigel Slater's Nordic recipes

• “The school followed the belief that to combat crime "in a non-flood-the-streets-with-police way is to bring vibrancy to the streets," says Craig Carnaroli , an executive vice president at the university.”

  The Wall Street Journal: Academics of Real Estate

• “Here, he calls for Carnaroli brand rice because, when combined with the reduced tomato juice and parmesan cheese, a tight but slightly oozy viscosity is produced.”

  The Wall Street Journal: Early Summer Tomato Risotto

• “Add Carnaroli rice and brown until the butter is absorbed and the rice becomes hard again.”

  The Wall Street Journal: Marchesi, on Food and Life

• “She started with a soffritto of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time.”

  Simon & Schuster: Georgia’s Kitchen

• “Before us were boxes of small, briny clams, tiny green zucchini, deep purple eggplants, thick-skinned lemons and thin-skinned seedless cucumbers, boxes of Carnaroli rice, and snowy white halibut fillets.”

  Simon & Schuster: The City Cook

• “Carnaroli and Vialone Nano are similar to Arborio and also are good choices for risotto.”

  Simon & Schuster: The City Cook

• “You have to make your own chicken broth, you have to use good rice Carnaroli and Vialone Nano are the best available commercially today, and stir often, but not obsessively.”

  Simon & Schuster: One Big Table

• “The high quality, short-grained Carnaroli or Nano rice that is essential was impossible to find, even in New York City.”

  Simon & Schuster: One Big Table

• “Simona from Briciole in Northern California has returned from Italy with a new type of whole-grain Carnaroli rice that she's used to make Risotto Integreale al Pomodoro e Salvia.”

  Archive 2008-11-01

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