Riso Scotti, Carnaroli Risotto Rice, 2.2 lbs (1 kg), product of Italy, chef selected, gluten free, non-gmo, vacuumed packed

Fantastic value and an excellent product. We have risotto regularly and this has become my go-to rice for creamy risotto with consistent quality. Much cheaper than buying by the pound at the grocery store. Vacuum sealed ensures that your rice will keep fresh and viable for a while. Taste and texture are great, though that’s probably up to the cook. Those who know how to properly prepare risotto will not be disappointed.

As I explore the cuisines of the world and seek to demystify the foods gatekept by the illusion of expense and perceived difficulty, I run across dishes that are basically poor people food made novel and rare by access to ingredients. Risotto is one of those dishes. It is essentially a rice porridge or rice based stew or even a casserole if we want to go that far, that was priced out of the average American's recipe book because of lack of access to the proper ingredients. That proper ingredient being carnaroli rice. Yes you can make a perfectly suitable risotto with arborio rice, and it is cheaper and more accessible to the average shopper thanks to Latin/Central and South American cuisine and their popularity in the US; but, carnaroli rice makes risotto so much easier and so much better. Game changer. I find that one of 2lb packs of the carnaroli rice makes about 3 batches of risotto making 4 generous portions per batch. The little packs have a guide on the side of how much of the rice will feed how many people, which is pretty nifty in my book. I will say at this price and weight it isn't a weekly staple but it is in rotation. I've not been disappointed so far in the quality and have kept it for a couple years in my pantry and plan on keeping it as a pantry staple so long as it doesn't become cost prohibitive with tariffs and all.

Great rice for risotto

It's the right stuff. It makes the best homemade risotto.

I am italian and I cook. For the US that is a very good rice to make risotto (in Italy I will have a different choose)

New to Risotto so have no bench marks. Very enjoyable. Will not go back to just rice.

I decided to try out the carnaroli rice for making risotto. I’ve been using regular risotto rice for years. There is truly a difference. There is a reason this is the king of risotto. It is creamy and denser. I recommend it to anyone who want to step up to the next level of risotto.

Look i didn't do a side by side comparisson of this to some ultra fancy riserva blah blah blah. But for the price i'm over the moon with the quality. Still a superior rice to arborio and for a price that removes risotto from some gate kept gentrified cuisine back to it's humble origins as a peasant staple that serves as a canvas for quality seasonal ingredients that don't need to break the bank.