What is unique about Principato di Lucedio risotto rice? The name signifies that the rice is not a blend of different rice varietals, as can be the case with many. Principato di Lucedio, an estate established in the 12th Century guarantees that the product is 100% the named designation. Risotto rice has high starch content and is considered a medium to short-grain rice. These types of rice absorb liquids well, while releasing their starch. The three varieties we carry at Great Ciao are: Vialone Nano, Carnaroli and Arborio.
There are as many opinions about risotto as there are people. Some folks like there to be a little tooth, some people like it to be like soup and some like it to be tight or dry. Whatever your preference Great Ciao has the rice to help make those desires reality.
- Vialone Nano – This hybrid rice was created in Veneto during the 1930s and is considered by some to be the best rice for risotto. The rice is shorter and more round than Carnaroli, nano means “dwarf”. It absorbs a tremendous amount of flavor and generally cooks more quickly than the other varieties.
- Carnaroli – Called the “King of rices”, this rice is grown in the Novara and Vercelli regions of Northern Italy. With a longer grain than and a firmer texture than both the Arborio and Vialone Nano, the Carnaroli consistently keeps a firm tooth as it disperses its starch into the risotto.
- Arborio – Named after the town of Arborio in the Po Valley, the grains of this variety are shorter, rounder and cook to a chewy, creamy texture. The rice makes a nice risotto and is often utilized for rice puddings, cooked with saffron and studded with pistachios or almonds.