Carnaroli is generally regarded as the best rice for risotto (except in the Veneto where they prefer Vialone Nano). Representing the apex of superfino, the top category of rice determined by the size of the grain, this short-grain rice is smaller than Arborio, which tends to be more popular for risotto in the U.S. It also has a higher starch content. Carnaroli can absorb a lot of flavorful liquid without overcooking, which makes it both lusiciously creamy and toothsome, everything you want in a great risotto. The supreme carnaroli comes from Baraggia Vercellese in the Piedmont lowlands north of Vercelli.