Vialone Nano Rice

What Is Vialone Nano Rice?

Vialone nano is a rice variety (Oryza sativa) grown in Italy's Veneto region (especially around Verona). Along with arborio and carnaroli, it is considered one of Italy's "big three" risotto rices, and is a relatively new cultivar developed in the 1930s.

Compared to the other two, it has a shorter and rounder grain; it releases its starch faster, which makes it ideal for shorter-cooking, "liquid-flowing" (all'onda, wavy) consistency risottos. It is particularly favored in Venice's traditional seafood risottos.

Nutritional Values of Vialone Nano Rice

100 g of raw vialone nano rice contains around 360 kcal of energy and is predominantly carbohydrate; its fiber ratio is low. Values are approximate based on the USDA white rice profile and may show small differences by cultivar.

How Should Vialone Nano Rice Be Consumed?

Rice can be considered part of a balanced diet as an easily digested carbohydrate source and is gluten-free. Vialone nano is a variety that stands out with its fast-starch-releasing texture.

This information is general; vialone nano rice is a food, not a substitute for medical treatment.

How to Choose Vialone Nano Rice?

Quality vialone nano grains are short, round, whole, and show a dull white kernel (perla); the broken grain ratio should be low.

• Grains should be short, round, and whole
• A dull white starch kernel should show in the center of the grain
• Broken grain and dust ratio should be low

How to Store Vialone Nano Rice?

Vialone nano rice is stored in a dry, closed container in a cool place for 1-2 years; it should be protected from moisture and pests.

Using Vialone Nano Rice in the Kitchen

Vialone nano is used mainly in risotto making, especially in Venice's "risi e bisi" (pea risotto) and seafood risottos. Like other risotto rices, it is not washed.

What Is the Difference Between Vialone Nano and Arborio-Carnaroli?

Vialone nano has a shorter grain and releases its starch faster, giving a more flowing-wavy risotto consistency; carnaroli best preserves grain integrity, while arborio is the most widely available variety.

Frequently Asked Questions

Why is vialone nano preferred in Venetian cuisine?

Its fast starch release provides a texture particularly suited to Venice's traditional "all'onda" (spreading slightly on the plate, flowing) risotto style.

Is vialone nano rice washed?

No; like other risotto rices, its surface starch must be preserved for the risotto's creaminess, so it is not washed.

What can be used if vialone nano is unavailable?

Arborio or carnaroli give a similar result; small adjustments in cooking time and liquid amount may be needed.