carnaroli


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Related to carnaroli: arborio rice

carnaroli

(ˌkɑːnəˈrəʊlɪ)
n
(Cookery) a variety of short-grain rice used for risotto
[Italian]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive ?
300g Carnaroli rice (plain or with tartufo or wild mushrooms)
Pea and marinated cherry tomato risotto INGREDIENTS SERVES 4 280g of Riso Gallo Carnaroli rice 40g grated Grana Padano 50g onion (finely chopped) 25g unsalted butter 1 litre vegetable or chicken stock 200ml dry white wine 160g green peas (off the pod or frozen) 2 tbsp extra virgin olive oil 1 small punnet of pea shoots as garnish 4 anchovies cut in segments 200g cherry tomatoes 1 lemon zest 1 orange zest 2 tbsp balsamic vinegar 1 small bunch thyme I small bunch basil 1 garlic clove (optional) Salt and pepper (to taste) Salted "hard" ricotta (to taste) DIRECTIONS Blanch the peas in salted boiling water for 1 minute and cool them down immediately in iced water.
Or opt for the Risotto Al Porcini which consists of delicious carnaroli risotto, Italian porcini and Portobello mushrooms as well as some thyme, parmesan crisp and micro herbs.
You have to use a short-grain, starchy variety such as Arborio (or the harder-to-find Carnaroli or Vialone Nano) because the alchemy happens when the rice gradually absorbs the broth and simultaneously releases its starch.
freshly ground pepper 3 cups bomba, valenciano, arborio, or carnaroli rice 3/4 cup jarred roasted piquillo or red peppers, sliced into 1/2-in.-wide strips SERVE WITH Lemon wedges Top-quality olive oil Crisp white wine or rose 1.
Riso Gallo has developed a premium quality frozen Carnaroli risotto for chefs that is ready in only 5 minutes.
Andrea and Carnaroli - which have been given EU quality assurance labels.
Among the main courses on offer are: lamb or chicken tajine with dry prunes and Mona Lisa potato; roasted free range chicken with honey and lemon; sea bass fillet cooked with zaatar and grilled vegetables; and vegetarian Carnaroli risotto.
courgette& ASPARAGUS RISOTTO WITH PINE NUTS, BASIL, MINT & LEMON (SERVES 6) INGREDIENTS 6 tbsp extra virgin olive oil; 450g medium courgettes, thinly sliced; 400g fresh asparagus spears, tough stalks removed, cut into 2.5 cm lengths; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1.2 litres chicken or vegetable stock; 400g risotto rice (Arborio or Carnaroli); Zest and juice of 1 lemon; 1tbsp finely sliced mint; 1tbsp finely sliced basil; 50g pine nuts, toasted; Salt and freshly ground black pepper; Finely grated Parmesan, to serve method 1.
After 30 seconds or so, when bubbles start to appear on the surface of the crepe and the edge begins to brown, use a palette knife to COURGETTE & ASPARAGUS RISOTTO WITH PINE NUTS, BASIL, MINT & LEMON (SERVES 6) INGREDIENTS 6 tbsp extra virgin olive oil; 450g medium courgettes, thinly sliced; 400g fresh asparagus spears, tough stalks removed, cut into 2.5 cm lengths; 1 medium onion, finely chopped; 2 garlic cloves, finely chopped; 1.2 litres chicken or vegetable stock; 400g risotto rice (Arborio or Carnaroli); zest and juice of 1 lemon; 1 tbsp finely sliced mint; 1 tbsp finely sliced basil; 50g pine nuts, toasted; salt and freshly ground black pepper; finely grated Parmesan, to serve loosen the pancake and flip it and cook the other side for a further 30 seconds.