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Description
Vialone Nano is a short-grain rice from the Veneto. The grain is smaller and rounder than carnaroli and takes up liquid faster, giving a looser risotto — called all'onda in the Veneto, waving on the plate. The cooking time is shorter, which also means it overcooks sooner. For risotto: toast the dry rice in butter or oil first, then add warm stock in stages. Which dishes: risotto with fish, shellfish, peas or asparagus.
Ingredients:100 % Vialone Nano rice
Cooking time: To be taken from the label — typically 13 to 15 minutes
Storage advice: Store in a dry, dark place.
