One of the best known and most loved Italian risotto rices. Vialone Nano is a classic rice served in most restaurants across North Italy, in particular Mantova and Verona.
The Vialone Nano originated in 1937 from the cross between the Vialone and Nano varieties. It is a semifino with a small roundish grain which absorbs all sauces and holds its shape magnificently during cooking. Arguably the most versatile of all Italian rices, combining well in risottos, with fish, soups and salad.
Cooking Time: 13 – 16 minutes