The Italian cooking expert par excellence, our beloved Marcella Hazan, said it best: “There are as many different risotti as there are days in the year.” Well, risotto season is officially open.
PSA: “risotto rice” is not a type of rice unto itself. Rather, it’s a recipe, a classic Italian comfort food. And two rice varieties rise above the rest: Carnaroli and Vialone Nano.
Let’s be clear: there’s no competition between the two. It all depends on the style of risotto you’re craving, rich and creamy, or silky and wavy. So, what makes them the best risotto rice?
🍚 Carnaroli Rice
Marcella calls it “unquestionably the most excellent” risotto rice. Known as the king (or caviar) of Italian rice, Carnaroli is prized for its larger grains that hold their shape beautifully, thanks to unbeatable resistance to overcooking.
The grains: Large and tapered, each individual kernel retains its shape well for a satisfying chewy texture.
Risotto texture: Thanks to Carnaroli’s high starch content, each grain can absorb an extraordinary amount of liquid (read: flavor!), without dissolving on the surface. This creates a risotto with a creamy texture and zero stickiness, without ever overcooking.
Best uses: All that starch makes a great match for richfall flavors amped up with butter and cheese.: porcini, butternut squash, salsiccia e fagioli.
🌊 Vialone Nano Rice
Ask a Venetian for their favorite rice and the answer is always Vialone Nano. Grown only in the area around Verona since 1937, this is the rice for risotto all’onda: silky, loose, and wavy in the pan.
The grains: Small, round, highly absorbent kernels that retain their shape throughout cooking.
Risotto texture: If you’re looking to make a risotto “all’onda”, this is the rice for you. “All’onda” means “wavy”, and refers to the wave of rice Vialone Nano forms when tossed in the pan just before serving. The resulting texture is silky smooth and never mushy, as each grain retains its bite.
Best uses: This is a great choice for any Venetian recipe, or when you want a risotto with a looser texture: radicchio, or for classic saffron risotto.
GAZZANI RICE FAMILY
We source both our Carnaroli and Vialone Nano from Riseria Gazzani in Veneto, where the Gazzani family has been producing their iconic risotto rice since 1648. Their grains thrive in sandy soils and spring water, and for over 350 years the family has stayed committed to traditional practices that bring out the best in both Vialone Nano and Carnaroli.
