Has anyone used superfino carnaroli rice?

[wryter2000]

I went to the insanely expensive Italian deli to buy some arborio rice for risotto, but they talked me into buying carnaroli rice instead.
Has anyone used this? How does it compare to superfino arborio?

And what do you put in your risotto?

Editted to delete broken link.

[murphymom]

1. Risotto newbie here

The only risottos I've had are ones I've made myself, so I'm not sure if I'm doing it "right" or not - just tried cooking risotto a couple of months ago after seeing it done on some cooking show or other. The recipe I tried was for a basic risotto on the back of the Lundberg Farms arborio rice bag, http://www.lundberg.com/recipes/entree_risotto_basic.aspx. To that I added a pinch or two of tarragon, a handful of dried mixed mushrooms (rehydrated in the chicken broth) and a handful of frozen peas at the end. I really liked the results and look forward to seeing what recipes others here have tried.

[wryter2000]

3. Thanks.

I'll check that out.

[Stinky The Clown]

2. I've never been able to discern a difference.

Both are suitable for risotto. We use whatever's cheaper. Which is usually arborio. What has slightly larger grains.

[wryter2000]

4. The deli's arborio wasn't superfino

The carnaroli was. I probably should have shopped further, but I was there and figured what the heck. I didn't want to make yet another trip looking for it.

Now, I have to make some chicken stock. I don't have enough homemade on hand.

[Stinky The Clown]

5. If you're going to make risotto, try this ........ dried porcini mushrooms ..........

Soak them in boiling water for 20 or 30 minutes and save the water to add to the risotto.

We use white wine, chicken stock and the porcini broth. Let the porcini broth dominate. It is to die for!

[wryter2000]

6. Thanks

I have some at home, but I should get some more. Safeway has them.