Karbor · White risotto rice
A rice variety created to stand apart, selected in the field and tested in the kitchen.
Discover Karbor’s character
Research in the field and kitchen
Karbor grew from a precise choice at Podere Prati Breja: to create a genuine difference without repeating what was already known. In a landscape rich in Carnaroli varieties, we sought a rice able to express a recognisable identity, from field to kitchen.
In size, shape and colour, the grain resembles neither Carnaroli nor Vialone Nano. It is the result of a selection process carried out naturally through numerous trials, first in the field and then in the kitchen, until a plant with its own distinctive form emerged.
After the harvest · 12 months
After harvest, Karbor rests for 12 months under controlled conditions. It is a quiet stage that prepares the grain for more even cooking and a consistent result on the plate.
Time does not change its identity: it brings it into sharper focus in the kitchen, preparation after preparation.
We grow only the quantity of Karbor we can truly attend to. This is how every harvest receives the care that 12 months of rest require.
Good rice reveals itself in the simplest dish: boiled, without seasoning. This is where flavour, texture and quality appear most clearly. Even in this test, Karbor expresses its identity: the difference Podere Prati Breja chose to offer.
Podere Prati Breja · Novara
On the edge of Novara, rice fields, irrigation channels, the Fontana Rovatella and the woodland form the landscape where we grow Karbor. Federico tells its story directly from the field.
Explore environment & biodiversityAfter the rest · Milling and processing
When the unmilled rice leaves its controlled rest, processing must protect what the field and time have built. Every stage guides Karbor towards the kitchen while respecting its shape, uniformity and character.
From testing to the table
It holds its structure and definition through cooking, especially in risotto.
It releases starch even at low temperatures, with consistent performance across changes in cookware, heat source and technique.
Risotto, cold dishes and other rice-based preparations.
In risotto
Karbor absorbs flavour and holds its definition through the mantecatura — the final off-heat finishing of risotto — combining creaminess with structure.
Karbor and fine dining · Milan 2019
In 2019, Karbor entered two settings dedicated to professional cooking. Not simply as a brand presence, but as a rice tested through technique, timing and the sensibility of each chef.
Chef Enrico Cerea · Excelsior Hotel Gallia · 18 March 2019
In the photograph, chef Enrico Cerea prepares Karbor during the So Wine So Food event at the Excelsior Hotel Gallia: it is in the kitchen that structure, absorption and finishing become a tangible experience.
Risotto’s Master · Palazzo Giureconsulti · 7 May 2019
At the Risotto World Contest, held during the 7th Italian Cuisine & Wines in the World Forum, all six chefs cooked Karbor. RisiPreziosi took part as the rice supplier and an event sponsor.
Shanghai · Tianjin · Hong Kong · Spain · Cape Town · Düsseldorf
Discover the six chefs and the full archive
The WineHunter Award · 2022–2026
The original certificates document Karbor’s journey.
Gold certificate · 2026
The 2026 Gold continues the journey begun in 2022: five consecutive recognitions documenting Karbor’s continuity.
Four certificates precede the 2026 Gold, tracing the history of Karbor’s recognition year by year.
Karbor · essential information
The essential information for understanding, preparing and storing Karbor, presented with the same precision as the work in the field. The pack purchased remains the reference for current information.
| Energy | 1481 kJ / 349 kcal |
|---|---|
| Fat | 0.6 g |
| of which saturates | 0.1 g |
| Carbohydrate | 78 g |
| of which sugars | 0.3 g |
| Fibre | 1.4 g |
| Protein | 7.4 g |
| Salt | 0.01 g |
The best-before date is printed on each pack. The pack purchased remains the reference for current information.
Karbor in the kitchen
A few practical notes to accompany the grain from pack to plate, while leaving each recipe its own voice.
Up to 18 minutes: this is the indicated maximum. Begin tasting before the limit and stop cooking when the grain reaches the texture required by the recipe.
The suggested portion is 80 g per person and can be adjusted to suit the recipe and the role of the dish within the menu.
Karbor is ideal for risotto, paella, rice salads and every dish in which the grain takes centre stage. It absorbs flavours, retains structure and supports the recipe without losing its identity. Its distinction can also be recognised in the most essential test: boiled and served without seasoning.
Store the pack in a clean, cool, dry place. The best-before date is printed on each pack.
From Podere Prati Breja to the table
Available in a 1 kg vacuum pack, with no box, band or other secondary packaging.
Purchase is completed on Amazon.it: price, availability, delivery times, customer service and return terms are shown on the Amazon product page. The purchased pack remains the reference for storage and preparation.
