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This Vialone Nano rice comes from Veneto in northeast Italy, where it is the most popular variety to use in risottos. It has a slightly longer grain than Arborio, but shorter and fatter than Carnaroli Read More
This Vialone Nano rice comes from Veneto in northeast Italy, where it is the most popular variety to use in risottos. It has a slightly longer grain than Arborio, but shorter and fatter than Carnaroli, that absorbs more liquid than equivalent rices (for maximum flavour) and retains its shape during cooking. It produces a more silky, loose risotto Italians refer to as all'onda (wavy). Read Less
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