The fundamental manual for Italian rice

The majority of the rice produced in Italy, which is the top producer in Europe, is exported. Italian food includes a lot of rice, particularly in the colder regions like Piedmonte, Lombardy, and Veneto. There is a favoured kind for each region: in Piedmont and Lombardy, Carnaroli and Arborio; in Venice and Verona, Vialone Nano.

Italy's history with rice

Around the 14th century, Venetian and Genoese traders who came from the east likely brought rice to Italy for the first time. Since the high amounts of water required to flood rice fields could create the conditions for malaria, it is unknown if Italian farmers immediately embraced the new grain. In the Po valley, rice quickly became a staple diet, and over time, it spread to every corner of Italy (above all in Northern regions).

Italian rice varieties

Each form of rice in Italy falls into one of six legal categories depending on grain size and quality: comuni, semifini, fini, superfini, parboiled, and integrale (or whole).

Here are some examples of popular Italian rices:

The most well-known Italian superfine rice is arborio. Its small, rounded, pearly grain has the unusual ability to hold up to five times its weight in liquid and keep its shape while doing so.

Italian semifino rice called Vialone Nano has slightly longer grains than Arborio. It can take on stronger flavours with panache and has good absorption.

The best, highest-grade superfine Italian rice is called Carnaroli. The round, medium grain is very absorbent.

Italian Risotto recipe

The most popular rice dish in Italy is risotto, which comes in a variety of flavours and preparations, including those with vegetables, saffron, bone marrow, and mixed herbs. Risotto is always made using the same fundamental technique; the only variable is the addition of new ingredients. When making risotto in Italy, the rice is braised and given time to absorb the broth. Before adding liquid gradually, the rice is first toasted in soffritto, a mixture of onion, garlic, carrots, and celery sautéed in olive oil.

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Grana Padano with mixed-mushroom risotto

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