s Europe's leading rice producer, Italy specializes in varieties of short, ovular grains bred expressly for the extended braising of risotto. Most of the world's rice is the long-grain type suited to boiling or steaming.
Rice is grown in much of the Po valley, though the prime risaie lie in Lombardy's Lomellina area and in Piedmont around Vercelli and Novara.
Italian rice is grouped in four categories according to size and cooking time, ranging from
the small comune or originario to semifino,fino, and superfino.Superfino, due to its tenacity, is suited to classical risotto, though cooking performances vary among a dozen types. Arborio is popular, though chefs often prefer Carnaroli,Baldo or the semifino Vialone Nano. Riso Vialone Nano Veronese is IGP.
s Europe's leading rice producer, Italy specializes in varieties of short, ovular grains bred expressly for the extended braising of risotto. Most of the world's rice is the long-grain type suited to boiling or steaming.