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With more starch and a large-grained white risotto rice that stays firm when cooked. Carnaroli, hailed as the "king" or the "caviar" of Italian rices, is the preferred risotto rice in most regions of Italy. Carnaroli rice grows nearly twice as tall as either Arborio, plumping to three times its size when cooked and absorbing a staggering amount of liquid along the way. The resulting texture is creamy yet still al dente. The large, long grain also makes it an exceptional choice for rice salad. It is said to produce the creamiest risotto, yet is more resistant to overcooking than arborio. Its special gastronomic virtues come from an excellent balance between its absorption abilities and the low loss of starch, while cooking.