Aristocratic Rice

Il Carnaroli Chef

A little unclear what makes rice ‘Aristocratic’. Am I the only one thinking of Sarah Silverman?

The box affirms, “…that CARNAROLI variety of rice is the gem of all the available varieties because of the PURENESS that it possess.”

And that, “FAMOUS INTERNATIONAL CHEFS favor the CARNAROLI variety of RICE because of its special nutritional and delicious nourishment it assures in all RISOTTO preparations.”

The package may not contain any, “BROKEN, CHALKY, or STAINED GRAINS,” but their English translations are another matter.

It does stay a bit more reliably toothsome than most Arborio I’ve cooked with. Is that an ‘aristocratic’ trait?