Venetians are famously picky about their rice, and Vialone Nano - a unique variety grown only in the province of Verona - is their favorite risotto rice. Vialone Nano rice was invented in 1937, a crossbreed between the Vialone and Nano rice varieties. This precious and versatile rice has small, round, and highly absorbent grains. In fact, its thick, short kernels can absorb twice their weight in liquid, yet make risotto that is both silky and smooth without ever becoming mushy.
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Vialone Nano is used for more soupy risotti. Italians call this style “all’onda” (wavy), because it looks like a wave when tossed in the pan. Despite its small grains, this rice results in exceptionally flavorful risotti. Just think about it, all the flavors you add during cooking are captured by the highly absorbing rice kernels. Gazzani Vialone Nano rice is a superb
Carnaroli rice substitute for a risotto with rustic ingredients such as pork, veal, pumpkin, artichokes and other hearty vegetables. Since it retains its lovely round shape after cooking, it makes a great side dish for meat or fish, or a satisfying insalata di riso with olives, capers, artichokes, sun dried tomatoes, cheese, tuna, or any of your favorite ingredients!
