Vialone Nano rice

Riz vialone nano

What it is

Crossed in 1937 from a tall Vialone and a dwarf variety called Nano, it became in 1996 the first rice in Europe granted a protected geographical indication, as Riso Nano Vialone Veronese. It is a semifino, a shorter and rounder class than the superfino Arborio and Carnaroli, and it gives up its starch faster than either — which is why Veneto risotto is served loose enough to move on the plate.

In the kitchen

It is done in thirteen to fifteen minutes, several minutes short of Carnaroli, so start tasting at eleven. Finish it wetter than looks right: all’onda means it should still ripple when you shake the pan, and it tightens on the way to the table.

Goes with

Parmesan Butter Pea Saffron Radicchio Langoustine

Same species

Akazu Arborio rice Rice paper (bánh tráng) Basmati rice Black glutinous rice Black rice

Also used with

Grana Padano

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