Vialone Nano Rice is the short, semifino premium rice from the Venetto region of Italy. We source plump, authentic Vialone Nano with quick cooking time and outstanding absorbency.
Heat 1 tablespoon olive oil in a 1-quart saucepan over medium heat. Add 1/2 cup minced onion and stir for 1-2 minutes until softened. Add 1 cup Vialone Nano and stir to toast for 2 minutes. Sprinkle 1 teaspoon salt over rice. Add 1/2 cup white wine and stir until absorbed. Heat 4 cups stock or water to a simmer. Stir in small amounts and stir almost constantly; add more stock as it is absorbed (you may not need it all). When rice is just done remove from heat and stir in diced cold butter and finely grated Parmesan cheese to taste.
Grown in the Veneto region, Vialone Nano Rice absorbs spices and ingredients well with an excellent yield in cooking. Much appreciated in historic gastronomic traditions, Vialone Nano Rice is considered to be among the finest risotto rice.
Vialone Nano Rice cooks individually to a wonderful al dente texture, and releases its starch to provide risottos with an overall elegant "all'onda," or wavy texture. This variety releases more starch than many other risotto rices, reliably giving traditionally made risottos an outstandingly smooth, creamy consistency. This rice’s brilliant white color is the result of being expertly polished.
Arborio, Carnaroli and Vialone Nano are classic Italian risotto rice. This version creates a rich base of Porcini Mushrooms, sweet peas and a finish of aromatic White Truffle Oil.