We tried three different brands of carnaroli rice, and Cascina Oschiena was the clear winner—with a fluffy, creaminess to their grains without the gumminess that often plagues similar rices. And it’s integral to a proper Italian risotto.
When risotto is made well, it is called “all’ondo,” which means “like a wave.” It should be creamy and thick yet loose, with enough creamy density to create waves when stirred rapidly. Arborio is much more fussy and can grow mushy and loose its “wave” due to the smaller grains, while carnaroli has a superior toothsome texture that’s much more forgiving for the home cook. Plus, the company cultivates their grains in a biodiversity protected area, planting over 5,000 trees and bushes, restoring natural springs and protecting area wildlife.