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Vialone Nano Rice

Venice's seafood risotto rice.

Nearly all of the rice grown in Italy comes from the Po river valley in the northwestern corner of the country, mostly in the Piedmont region. But a small percentage comes from the northeast, including this rice from the Veneto—the region outside of Venice. The mill where the rice is processed has been in use for more than five centuries. And while you might still see some updates, the processing is about as old fashioned as it gets. Even today, the husks are removed by pounding the rice with wooden pestles in a red Verona marble basin. The pounding results in less uniform grains, which creates a more interesting texture and mouthfeel.

Traditionally in the Veneto, Vialone Nano is the rice used for risotto—and since it's right on the coast, that means seafood risotto. It has a deep, woodsy flavor—like brown rice, but bigger. It would be a great choice for a rustic rice bowl or anywhere you'd use brown rice.

Vialone Nano Rice

P-VNR 1 kilo bag
$25
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