The Pantry Quiz #94
Multiple Choice
Buongiorno! Thank heaven for Italy, which gives the world carnaroli, the choice of chefs for making super-creamy risotto. Carnaroli is classified as a superfino rice; that's an official designation. What makes a rice superfino, as opposed to semifino or fino? (More than one answer might be correct.)
1. The grains of rice are more long than wide.
2. The grains of rice are longer than 6.4 millimeters.
3. The rice is high in starch.
4. The rice is super fine.
__________
Please leave your answer in the comments, and let us know whether you have this ingredient in your pantry.
[Last week's answer: Gluten is a protein; actually, it's a mix of two proteins.]
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I have never heard of this but I have made risotto and so I think the answer is STARCH!
In the case of short grain rice, it is the size that determines the grade. It would be logical to assume that it had to do with starch, but your wonderful article on the subject of carnaroli rice has set me straight. Keep up the good work. I have never tried this rice, but certainly will now.
I have never had this type of rice. I will have to give it a try sometime. I am very curious about this now.
The answer is all 4.
I have no idea, but am intrigued!
No clue. I've never heard of this variety.
This is my favorite rice for risotto - I would say they are more long than wide. Lomger than 6.4mm, and high in starch. I am not sure what they mean by "superfine", so I cannot answer that part.
I have looked & looked for brown arborio rice (seems more easily available than one in your picture); then I saw how the rice is processed on a pbs cooking show, how it is aged, so perhaps I understand now why a brown rice is not available. Do you have more information?
My package or arborio is also labelled "superfino'. I have to wonder why this rice is not grown in California--& which is the other state that grows rice?
3.
I don't have any in my pantry; I am not a big risotto fan. I made it once, and it didn't turn out very well!