Carnaroli is the type of rice used for risotto in Italy. This rice is stored in refrigerated silos for a year after harvest. This storage causes a ripening process that not only results in a greater uniformity of grain consistency, but also makes starch, proteins and vitamins less water-soluble. The rice takes longer to cook, its volume increases and the stickiness decreases. This means the rice absorbs spices better and has an excellent taste quality.