Ingredients: Vialone Nano Rice

Vialone Nano Rice

The rolling flatlands in the southern half of the province of Verona have been home to rice for as long as anyone there can remember. At least since the 17th century, farmers in the area have been working to develop better and better strains of rice-until, in the 1930s, the illustrious Vialone Nano was born.
Truly excellent for creating creamy risottos and delicate, broth-filled first courses, Vialone Nano is a round half-long, semi-fine grain, with a central wide pearl and an outstanding absorbancy. A hybrid strain grown by a handful comuni (municipalities) in both the Veneto and Mantua regions, Vialone Nano, or "Dwarf Vialone," is actually a cross between traditional Vialone rice and the smaller Nano ("Dwarf") variety. Growers of Vialone Nano can proudly declare their rice chemical-free. And—thanks to modern-day advances in agrarian technology—any imperfect grains are scanned, identified, and discarded before ever hitting the marketplace.

In The Kitchen
While Carnaroli and Arborio are designated "superfino" (or "extra fine"), Vialone Nano is a "semifino" rice whose grains are capable of absorbing twice their own weight in liquid condiment. For this reason, Vialone Nano is ideal for preparing incredibly creamy risottos, to which vegetables, mushrooms, and/or meats can be added.
Cooking time is typically about 15 minutes; but, overcooking is rarely a problem for this "forgiving" rice.

Buying Tips
The Consortium for the Protection of Vialone Nano Veronese was first created in 1979, and since 1996 the rice has been vigilantly supervised by the European Economic Community with the mark of I.G.P. (i.e., Indicazione Geografica Protetta, or "Protected Geographic Classification"). To be called Vialone Nano Veronese, the rice must be a white medium-large, semi-long grain, with an extended central pearl and no stripe.

Locating approved Vialone Nano in the States is a relatively easy task: simply look for clearly labeled bags or packages of the rice in better gourmet stores or shops specializing in Italian ingredients.