Vialone Nano rice, 1 kg - Riserva San Massimo

The Vialone Nano rice It is a semi-fine rice, the grain is of medium size, semi-long and round shape. Vialone Nano is typical of northern Italy, specifically Veneto. San Massimo Reserve grows in its rice fields in the Ticino Park 100% Vialone certified seeds . This is an important clarification: when purchased at the supermarket it is not said that in the package of your choice there is only the variety indicated; what you read many times is the commercial term, within which can be included similar but different varieties of rice. In this case, on the other hand, you will have the certainty of buying unique but equal, 100% certified beans with the same and identical organoleptic qualities.

Vialone Nano for its characteristics is very versatile, but is famous for very creamy risottos, thanks to the decisive release of starch during cooking. Among the many, we present two of the classic risotto preparations with Vialone Nano: risotto all'onda and risotto all'isolana.

What is risotto with a wave?
Risotto with the wave is a creamy but not too brothy risotto. It is prepared in a pot with a long handle so as to be able to give dry blows during creaming, and do not mix, and create the famous "wave" of the rice that folds in on itself. The broth for cooking is added little by little. For creaming, with the fire off,butter and cheese are used but with a trick that makes the difference: the butter must be cold, better if frozen from the freezer!

The recipe for risotto all'isolana
The preparation of risotto all'isolana could be defined antithetic to that of risotto all'onda. In this case, in fact, instead of letting "broth" the rice broth a little at a time with several top-ups, the broth is added all the way from the start of risotto cooking. The recipe is typical of the Veronese area of ​​Vialone Nano, more precisely of the municipality of Isola della Scala.

Ingredients:

• Vialone Nano rice
• Beef broth ( in proportion 2 to 1 compared to rice )
• Lean calf
• Pork loin ( for the quantity of meat, the first official recipe required 200g of veal and 200g of pork for 1kg of rice; the new official recipe instead increased pork meat to 600g )
• Grana cheese
• Butter
• Pepper, salt, cinnamon and rosemary (to taste)

The preparation:
Season the diced meat with salt and pepper. Leave to rest for at least an hour. Then cook the meat in butter with rosemary.
In another saucepan bring the broth to a boil and add the rice. Cover with lid and do not mix; cook for 17 minutesover low heat. Just before the end of cooking, add the meat, butter, cheese and cinnamon. Stir and serve.