Cascina Oschiena Classic Carnaroli Rice
For Italian cooks, the rice of choice for risotto is always going to be carnaroli. Easier-to-find Arborio is also commonly used—but it will often render your dish gloopy and gummy. Medium-grained carnaroli, however, is prized for its ability to achieve the perfect, creamy risotto texture without the individual grains turning into mush. Like pasta, the grains should be just a touch al dente—no longer crunchy in the center, but just soft enough that each grain is tender, with a dense, chewy center. This Italian producer’s carnaroli achieves that flawlessly, with tender grains giving way to a creamy, luxurious sauce. When steamed, it’s fluffy with a lovely creamy-dense texture. And it easily absorbs the flavor of whatever liquid you use to cook it.
Cascina Oschiena Farro (Emmer)
Emmer, also commonly known as farro, is an ancient type of grain, triticum dicoccum, that is similar but different from wheat. This sustainably sourced variety comes from Cascina Oschiena in Italy, and has a mild, nutty flavor. Similar to light brown rice, it’s used frequently to make risottos, but can also be ground to make pasta and bread. We liked this farro best because it displayed a toothy chewiness expected with farro, while still being tender. Plus we found the flavor more pronounced than other brands. The pearled farro cooks up into large individual grains, with a smooth texture, fluffy without being mushy. Ideal for grain salads, risottos or soups.
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