Vialone nano rice is one of the principal varieties of rice used in Italy and many consider vialone nano rice to be the founder of the Italian rice production.
Carnaroli and Vialone Nano rice are considered to be the best varieties for risotto, with the final decision much a case of personal preference. Vialone Nano is a slightly smaller grain and therefore cooks faster and absorbs condiments better – it absorbs twice its own grain weight in liquid.
For a great vialone nano rice recipe, see this page.
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