Carnaroli rice is among the 3 most preferred types of grains when it comes to cooking the perfect risotto dish. It has less starch and is easier when it comes to achieving the right texture. Furthermore, it has superior taste and flavour, which is why it's dubbed as the caviar of rice. 

This risotto rice by Riso Gallo is made up of large, full-bodied grains and is exceptional in quality. Originating from the Lombardy farmhouse, it has a flavour that is distinct to the land and climate of Lombardy. In terms of its grains, their plumpness is ideal to be cooked al dente while also ensuring the rice will not turn into mush easily, nor be too hard when you stir it into risotto.