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Riso Margherita

Carnaroli risotto rice for perfect al dente

Riso Margherita Carnaroli is the king of risotto rice: long, compact grains with a high amylose content. This creates a creamy emulsion and a firm al dente bite—exactly what chefs and ambitious home cooks are looking for. Thanks to artisanal stone milling, the germ and grain structure are optimally preserved for depth, texture and pure grain flavor. The result: risotto with shine, tension and perfectly separate grains.

Flavor & applications

Carnaroli produces a creamy, elegant risotto that remains resilient at the same time. Ideal for Risotto alla Milanese (saffron), funghi/porcini, frutti di mare, zucca (pumpkin), radicchio or with tartufo. Also excellent as a base for arancini or creamy riso al salto.

Rice

Carnaroli risotto with a creamy emulsion and a firm al dente bite, thanks to long grains and artisanal stone milling.

Why Riso Margherita?

High amylose content → better structure, less risk of overcooking.
Stone-milled processing → aromatic intensity and stable texture.
High absorption capacity → eagerly absorbs broth and flavors without breaking.
Reliable cooking performance → consistent results in kitchens and catering.

Cooking guidelines (chef-proof)

Toasting the rice (tostatura): 1–2 min in olive oil/butter until slightly translucent.
Deglaze: with dry white wine; let it evaporate.
Broth ratio: approx. 1 : 3–3.5 (rice : hot broth), ladle by ladle.
Cooking time: 15–18 min, al dente with a creamy sauce.
Mantecatura: off the heat with cold butter and grated Parmesan; rest for 1–2 min.
Salt & texture: taste and adjust at the end; risotto should flow (“all’onda”).

For professionals & retail

Available in kitchen and retail formats, with clear cooking times and batch consistency for stress-free service. Riso Margherita Carnaroli consistently delivers that recognizable combination of creaminess, shine and bite—the foundation for risottos that instantly elevate the level of your menu or home dining.

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