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VIALONE NANO RICEVIALONE NANO RICE (X61)
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Vialone Nano is a preferred semifino Italian white rice, prized for its beautiful, creamy consistency and starring role in risotto. It is a plump, short to medium sized rice, a bit shorter and fatter than Carnaroli Rice, which gives it a rounder shape, that allows it to absorb liquid (flavor) better and cook faster. It produces a “wet” soupy style of risotto, which gives the desired All’onda, or wavy texture, resulting in a beautiful presentation. Its al dente texture keeps the grains separate, while still remaining compact and soft, creating a very smooth, creamy risotto that is less sticky. Its high starch content contributes to the creamy consistency of the rice as well as the flavor, so it is important to not rinse the rice before or after cooking in order to retain the natural flavor and consistency provided by the starch. A Japonica variety, Vialone Nano was first developed in 1937 by crossing the Vialone strain with the Nano. It is considered by many to be the premier risotto rice produced in Italy and is the only European rice with its own IGP quality designation. It is highly treasured in the Veneto region (the region including Venice) as Carnaroli Rice is in Piemonte.
Vialone Nano has a great capacity for absorption and expansion when cooking, yielding a creamier risotto that flows, loose enough to produce a “all’onda (wavy) texture. The risotto is rich and creamy, but still has some bite with separate grains. It should easily spread out but not have excess watery liquid around the perimeter. Eat at once, as it continues to cook.
The rice is first cooked briefly in a soffritto of onion or garlic and butter or olive oil (coats each grain in a film of fat). White or red wine is then added until evaporated. Raise heat to medium high and gradually add very hot stock in small amounts while stirring almost constantly. Take off the heat and stir in diced cold butter and finely grated Parmigiano-Reggiano cheese.
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