Vialone Nano rice: exquisite rice from Veneto and Lombardy.

When we talk about rice, we primarily think of Northern Italy. There are many types of rice used for this dish, which has also become an Italian symbol around the world. Among these are arborio, carnaroli, maratelli, and one of the most prized: vialone nano rice. The variety of vialone nano rice was obtained in 1937 at the Experimental Rice Cultivation Station of Vercelli, by crossing the variety known as vialone with the variety known as nano. The province most known for the cultivation of vialone nano is Verona, where rice has been produced for about 500 years. Another area where vialone nano is produced is Mantova. Discover with us the history of this fantastic product, its characteristics, and the most delicious recipes.

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Vialone Nano Rice, the history of the great protagonist of the Veronese plain

If we talk about Vialone Nano, we refer to Veneto; to be more precise, this variety of rice is cultivated in areas surrounding the province of Verona. Verona is also the only province where it is possible to produce IGPO vialone nano rice. Vialone nano rice from Verona was the first rice in Europe to obtain the IGPO mark in 1996. It can be cultivated in 24 municipalities of the Veronese province and its production regulations enhance its quality and are verified by a specific protection consortium based in Isola della Scala, the Veronese municipality with the largest number of rice growers.

Every year, a renowned fair is held here for three weeks between September and October. The exact name for this variety is Veronese vialone nano rice. The production regulations for Veronese vialone nano rice state that: the grains must be of the japonica species; cultivation methods must be performed on lands where the method of crop rotation is practiced; pest control is carried out using cultivation techniques with specific methods of soil working and water regulation in the rice fields; the maximum production per hectare must not exceed 70 quintals. The grain must be of medium size, round shape, and semi-long, white in color. Just as in the cultivations of East Asia, vialone nano rice is cultivated in immersion in the area of Bassa Veronese, characterized by springs and bowls where water accumulates encountering clay layers rich in flora and fauna. Here, in fact, the conditions for the cultivation of this type of rice are present, whose production is also widespread in Mantova.

Vialone Nano Rice, has the ideal characteristics to make excellent risottos

The characteristics of vialone nano rice make it one of the best rices for preparing the typical Italian risotto. This variety of rice is hard to overcook and absorbs sauces very well. Additionally, it is rich in starch and is suitable for risottos with meat and vegetables, whether creamy or drier like the risotto all’isolana or alla pilota typical of Mantova. The great virtue of this type of rice is its cooking consistency, so much so that it is appreciated even by numerous international chefs. So as you may now understand, thanks to its high ability to absorb seasonings and its cooking consistency, vialone nano rice offers the best of itself in risotto preparation.

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Vialone Nano Rice, from the Isolana to the Pilota, here are the recipes to impress

In Isola della Scala, the capital of vialone nano rice, a specific recipe was created for the famous risotto all’isolana. A recipe that has been passed down for a long time and was updated in 2016 by chef Giorgio Gioco, the owner of the restaurant 12 Apostoli, who passed away last February. Compared to the version published 30 years earlier, he doubled the amount of meat. But here’s the recipe for about ten people: 1 kg of Vialone Nano Rice, 2 liters of broth (chicken/hen – beef – vegetables), 200 gr. of lean veal, 600 gr. of pork loin, 150 gr. of butter, 140 gr. of grana cheese, pepper, salt, cinnamon, and rosemary (to taste). Cut the meat into cubes, season with salt and freshly ground pepper, and let rest for an hour. Melt the butter, add a sprig of rosemary, and brown the meat well in a pot over heat. Cook on low heat until the meat is fully cooked, then remove the rosemary. Boil the broth, add the rice, and cook for 18 minutes on low heat. The rice should absorb all the broth. Then season the rice with the previously prepared seasoning. Complete the risotto with cheese flavored with cinnamon.

If you prefer to make the famous risotto alla Pilota, typical of Mantovan cuisine and whose name derives from the name of the person in charge of the “pila,” a sort of mortar for cleaning rice, here’s how to do it: 4 glasses of Vialone Nano rice; 4 glasses of water; 400 gr. of risotto pesto (or 3/4 sausages); 50 gr. of butter; 1 glass of white wine; Grana Padano or Parmesan 100 g. Salt, pepper to taste. In a pot with a thick bottom, bring the salted water to a boil. Pour in the rice and stir, allowing it to cook over medium/high heat for 10 – 12 minutes with the pot covered. At the end of the indicated time, turn off the heat, stir well, place a thick cloth over the pot, and close with the lid. Let the rice cook in its steam for another 10 or 15 minutes depending on your taste. Meanwhile, remove the skins from the sausages and brown them in butter with some onion if you like, adding half a glass of red wine that you will let evaporate. When the rice is ready, add the cheese and seasoning, stirring vigorously: you should obtain a rather dry and fluffy risotto and not creamy.

Francesco Scuderi