Carnaroli rice is grown in the Piedmont and Lombardy regions of northwest Italy. A short grain, plump Italian white rice, Carnaroli is considered one of the best rices to use in risotto. Carnaroli has a larger grain than the other Italian white rice varieties, but still cooks to a creamy texture with a firm body. Widely considered the finest of the risottos rice varieties, carnaroli has been nicknamed "the caviar of rice". It is slightly more sensitive with regard to cooking time and can absorb large amounts of liquid, but carnaroli's creamy texture and improved flavor keep it a favorite for chefs everywhere risotto is popular.