VIALONE NANO RICE - Gluten Free

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VIALONE NANO RICE - Gluten Free

VIA-10

Description:

Temporarily Unavailable... Vialone Nano is a specialty, semifino, Italian white rice. Vialone Nano is known as one of the best choices for use when preparing risotto because of its extremely creamy consistency. The kernels are shorter and more plump than Carnaroli Rice giving this rice the ability to absorb more liquid and producing a creamier texture or style of risotto called the All’onda or“wavy texture”. Although creamy in texture, the rice kernels hold their shape well.

Vialone Nano has a high starch content which contributes to the silky texture of the rice so it’s important not to rinse the rice before or after cooking. 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.

Ingredient Statement: Rice.

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, yet individual grains should be apparent. When makking risotto it should not have excess fluid around the perimeter.

Recommended Preparation Instructions:

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.

Mushrooms, spinach or peas may be added.