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Most Americans who like to make traditional Italian dishes probably associate risotto with Arborio rice. Yet, in Italy, the natives often search out top-grade carnaroli rice for its creamy, yet firm texture. Many simply believe this is the best rice for risotto there is! The grains stand up well to the heat, maintaining their characteristic shape. Along with Arborio rice, Carnaroli is the rice that makes Italy known for its production of the popular white grain. Try it, you’ll like it!
Risotto with Scampi
