Anders Källberg wrote:Lately I have become increasingly fond of risotto, and also more successful in making it myself. Maybe the success in part is due to the fact that I received some high quality rice as a gift.
As far as I know, there are three different rices used for risotto, at least in Italy, namely: arborio, carnaroli and vialone nano. During my recent risotto making I have used the latter two. They seem to have similar properties, the difference mainly being the size of the grains (the vialone nano being smaller, hence the name "nano").
It would be nice to know more about these dfferent rices, both "cold facts", as well as your personal experiences using them. Do you also use them for cooking other things than risotto?
Found the reference, albeit not much more to add:
Arborio: Most common
Carnaroli: Reckoned to give the most balanced consistency
Vialone Nano: Most popular in the Veneto
plus a few wierd and wonderful varieties grown in the area.
as an aside, it lists Italy as having 0.25% of the worlds rice market, but a staggering 42% of the european market.
There's an outside chance we might make it to Vercelli (but if the choice is between a day in Barolo or a day in Vercelli, then it's not loking good for Vercelli
). If by chance we make it I'll report back on the quality of the rice and the voraciousness of the mosquitos.
The local dish Panissa sounds interesting (rice, white beans, tomato, onion, bacon) so might be worth trying.
There may be more info at http://www.turismovalsesiavercelli.it