The Carnaroli rice is perfect for the preparation of one of the most traditionnal Italian dishes : risotto. Its plump, medium-sized grains have a great power of absorption of cooking stocks and seasonnings. Heat a drizzle of oil in a frying pan. Stir in rice with a wooden spoon to soak each grain. Deglaze with a glass of white wine and bring to a boil. Add a ladle of broth while stirring. When the broth is absorbed by the rice, add another one while stirring and so on until all the broth (1.5L) is used. As a finishing touch: a little Parmesan cheese and fresh cream just before serving.