Vialone Nano rice—from renowned Italian rice producer Principato di Lucedio—is beloved in the coastal Veneto region of Italy. These pebbly, pearl-like grains are shorter and rounder than other Italian rice varietals.
The delicate flavor of the rice lends itself well to fish, seafood and vegetable-based dishes. In Venice, you might enjoy Vialone Nano rice in a risotto studded with tiny vongele and flecks of parsley or one with fresh squash blossoms gently folded in.
How to use
Vialone Nano—like other types of Italian rice like Carnaroli and Arborio—is traditionally used in risotto preparations. This semi-fino grain is equally delicious behind this cherished Italian rice dish—try it in our recipe for Vialone Nano Riso alle Vongele, add it to vegetable soups like minestrone or dress the grains simply with a hearty pour of Agrumato Lemon Olive Oil and plenty of chopped herbs for an easy yet elegant side dish.