When we talk about Italy, we immediately think of pasta and pizza, but it is also the largest producer of rice in Europe and most of the production is exported, in 2019, 600,000 tons were exported
1. Arborio: it is a coarse-grained rice that during cooking the heart remains al dente. It is perfect for preparing risotto, thanks to its high starch content it allows an ideal shortening
2. Carnaroli: it is a cross between the vialone and lecino variety, it keeps cooking very well and absorbs the flavor of the added ingredients very well, ideal for preparing risotti with cheeses, truffles, fish
3. Vialone nano: semi-fine grain rice, ideal for preparing risotto and garnishes
4. Baldo: superfine rice with thick and rounded grain, very versatile, keeps cooking very well and is ideal for preparing rice salads and risotto
5. Balilla: common riso with round and small grain, ideal for preparing soupy rice, soups and stews
6. Lido: small grain with little starch of transparent color, ideal for preparing English rice and garnishes
7. Padano: used in northern Italy, ideal for stews and baked riso cakes
8. Ribe: ideal for boiling and preparing soups
9. Roma: thick and round grain, ideal for risotto
10. Sant Andrea: used in Piemonte and Veneto, ideal for stews and preparing desserts
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Until next time, CIAO 🤩
