Italian rice: the risotto story born from research, innovation, and tradition

Italy is one of the countries with a culinary culture like no other, recognized as UNESCO heritage thanks to dishes that have become iconic around the world. The legends of Made in Italy cuisine are born not only from the expertise of professionals, but also from raw ingredients with unique characteristics.

Italian rice is a perfect example: a small grain with a wide range of characteristics that make it suitable for a variety of dishes. From salads to desserts or fried dishes, to risotto, a dish that is loved and enjoyed around the world and represents research, innovation, and quality. 

Italian rice varieties: a purpose for every grain 

The variety suitable for risotto is not the only one available, contrary to what many people may think. In fact, the real strength of Italian rice lies in its numerous varieties, developed and selected for specific purposes. There are numerous native varieties, each with different characteristics, but Legislative Decree No. 131 of August 4, 2017 established four main classification groups. 

The first of these is short-grain rice, characterized by a shorter and wider grain than the others. Thanks to its organoleptic properties, it is suitable for broth-based soups, timbales, and desserts. Next is medium-grain rice, which can reach 6 millimeters in length and is suitable for preparing broths and dry rice dishes, soups, timbales, and side dishes. Then there is long-grain type B rice, the longest of all, which is suitable for appetizers, salads, timbales, and one-dish meals. The final group is long-grain type A rice, which is a true icon of Italian culinary tradition. 
 

Risotto rice: the quality that makes the difference 

Of all four types of rice, the long-grain type A variety, as classified by the National Rice Authority, has gained recognition and appreciation around the world thanks to its properties. The varieties in this group are the stars of Italian-style risotto, a true icon of Italian cuisine. The varieties belonging to the long type A group have a grain with a length greater than 6 millimeters, but a ratio between length and width greater than 2 and less than 3. 

These measurements are complemented by organoleptic characteristics that give this raw ingredient everything it needs to become an undisputed star of the cuisine of certain regions known for their specialized industrial districts. The main characteristic of long-grain rice is its ability to bind ingredients together, giving the dish a uniquely creamy consistency thanks to the starch released into the liquid during cooking. This magic is made possible by a delicate balance in which the protein structure works together with the grain's ability to retain its shape during cooking. 

Carnaroli: innovation born from crisis 

The wide selection of Italian rice varieties is no coincidence. It reflects the Made in Italy culinary tradition, which is also driven by research and innovation. The three most famous varieties for Italian-style risotto are Arborio, Baldo, and Carnaroli, with the latter recognized as the "King of Rice". An important name, made possible by the insight of Emiliano Carnaroli, a farmer whose work helped give rise not only to a rice variety, but to a true Made in Italy icon. 

The story of Carnaroli is unique and begins in the 1940s in the Italian rice fields. The rice blast crisis, caused by a fungus that decimated crops, affected the cultivation of this product, and Italy decided to respond through innovation. Through the experiments of Emiliano Carnaroli, who at the time was serving as a commissioner for the National Rice Authority, this rice variety was born and given his name. 

First, the right grain had to be selected. 

In those years, he led a team tasked with identifying a variety of resistant grains capable of saving the cultivation of this crop. His research led to Carnaroli, brought from the fields to the table through the crossbreeding of two different Italian rice varieties. The main difference from other varieties is its greater length compared with the types that were widely cultivated at the time. 

The story of Carnaroli, however, tells us much more than the birth of a rice variety. It represents an Italian approach to creating quality by bringing agricultural observation, research, and culinary culture together. Innovation has made it possible to identify precise characteristics; tradition has transformed them into shared knowledge, which is also safeguarded through the preservation of pure seed by the National Rice Authority. 

Risotto, a dish from Italy that speaks to the world 

From the rice fields to the table, Carnaroli has become a symbol of Made in Italy: not an excellence based solely on reputation, but the result of expertise, selection, and the ability to bring out the value of the raw ingredient. For risotto, as with Prosecco and other PDO products, this heritage takes shape and shows how Italian expertise can transform research into a recognizable gastronomic identity that crosses national borders.OpportunItaly helps make this value visible by creating connections between companies that represent the country's agri-food expertise. To showcase your company's quality and connect with new global stakeholders, join the program.  

Sources: 
National Rice Authority  

In summary

• Carnaroli originated from a crossbreeding and selection process started in 1939 by rice grower Ettore De Vecchi, using the Vialone and Lencino varieties. 

• The aim of the experiment was to combine in a single rice variety the consistency of the grain, its ability to hold its shape during cooking, and its capacity to absorb and enhance the flavors of the ingredients. 

• After further trials in the rice fields, in 1945 it became a variety particularly well suited to risotto, capable of maintaining its identity while binding with the other ingredients. 

• The National Rice Authority's preservation of pure seed helps pass on the characteristics achieved through the selection process. 

• Carnaroli represents the Italian expertise that combines agricultural research with culinary tradition, transforming knowledge of the raw ingredient into recognizable Made in Italy quality that extends beyond national borders.