If you are making a true risotto, every ingredient must be exemplary, not least the quality of your rice. This is the best.
Vialone Nano rice is a short-grain Italian rice which expands in cooking to produce a plump, creamy risotto rice. Rich in amylose, the starch which allows rice grains to remain fluffy and separate once cooked, Vialone Nano rice holds its shape well during cooking whilst absorbing the flavours of the risotto stock.
The ancient and famous Riseria Ferron is a family run business near Verona. Their ancient mill, established in the 17th century, is the oldest working mill in Italy. The family uses pure spring water, free from pesticides and fertilisers to irrigate their rice fields. Gabriele Ferron is well known for his Violone Nano Veronese, the first rice in Italy to be certified with an IGP in 1996.
With its starchy, unpolished grains, Ferron Vialone Nano rice is well-suited to traditional risottos with vegetables such as pumpkin, mushrooms or asparagus and gamey meats.