A great deal of rice is grown in the north of Italy.
Rice its very important for our diet.
The type of rice that I have always used at home is the “Vialone nano semifino” variety.
This is a type of rice that comes from Mantua and is perfect for making risottos or pilafs.
Rice is often rather unpopular in a restaurant situation because of the time it takes to cook.
Eighteen minutes for hungry people can seem an eternity.
The venetian way of cooking rice its called “risotto”.
A good risotto should and must be eaten as a first dish.
Besides the “Vialone nano”, another excellent risotto rice is the “Carnaroli”. This has an extremely limited production and is very difficult to find in the shops.
There are many different ways of cooking a risotto, probably as many ways as there are people who adore it.
The saucepan is fundamental.
It must be made of a metal that conducts heat well.
I am often asked whether it is right to fry a little onion with a knob of butter, in the bottom of the pan before adding the uncooked rice.
Some years ago, I used to say no, but now I have changed my mind. With one reservation: always let the butter cool down before adding the rice as otherwise you may burn the starch.
When the rice has been thoroughly mixed with the onion in the bottom of the pan, light the gas again and heat the rice so that it does not stop simmering when the boiling stock is added.