Carnaroli rice is a short-grain rice used primarily to make risotto. Compared to the more widely available Arborio, it has a smaller grain with a super-high starch content. What that means is that it can absorb huge amounts of liquid without overcooking, creating the ultra-creamy yet toothsome texture that is the hallmark of a superior risotto.
Arborio; vialone nano
Toast the rice briefly in fat before adding the liquid when making risotto.
Carnaroli will keep almost indefinitely in the pantry.