Shorter and fatter than carnaroli and Arborio rice,
vialone nano rice is regarded by many Italians to be the finest risotto
rice. It absorbs liquids better, and releases more starch than any
other risotto rice, creating a very smooth, creamy risotto that is less
sticky, so it flows better on the plate. It is particularly prized in
Veneto (the region including Venice) style seafood risottos.
For help deciding which risotto rice to buy, check out our Guide to Risotto Rice.
Grown in Italy, this vialone nano is top quality, consisting of
carefully selected whole (unchipped) grains of rice. Their brilliant
white color is the result of being expertly polished (pearled) rather
than any sort of chemical bleaching. This process also leaves more of
the grains’ natural starch content intact for an even creamier risotto.