Vialone Nano is one of the four most important rice varieties in Italy. This rice comes from the town of Isola della Scala, near Verona, which is renowned for rice cultivation. The beautiful, round, white-gray grains have a high starch content and are flavorful with a nutty accent. Vialone Nano is ideal for creamy risottos and lighter rice salads.

Ingredients for 4 people: 400 g rice, 800 mL vegetable broth, 60 g grated Parmesan cheese, 30 g extra virgin olive oil, salt. Preparation: Put the rice in a pot with olive oil and let it become translucent over low heat for 2 minutes. Pour in hot vegetable broth the whole time, stir gently, cover the pot and let it cook over low heat. After 10 minutes, add the meat or vegetable sauce and finish cooking. Then remove the pot from the heat, mix in the Parmesan cheese and the butter or oil. Cover the pot with a linen cloth and let it sit for a few minutes before serving.