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Lucedio Vialone Nano Rice, Imported from Italy

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Vialone Nano Rice, Imported from Italy

  • A semifino variety widely planted in the area south of Verona, this is a shorter and rounder grain with an almost pearl-like shape.

    Ideal for making sea-food based risotto in the style of Venice, including squid black ink or mixed shell fish, this pebbly rice is also ideal for making rice salads and even paella. A rice that loves to absorb all the flavors.

Net wgt. 1.1 lb/ 500 grams

Region: ,Piedmont Italy





Vialone Nano Rice, Imported from Piedmont Italy
A semifino variety widely planted in the area south of Verona, this is a shorter and rounder grain with an almost pearl-like shape.

Ideal for making sea-food based risotto in the style of Venice, including squid black ink or mixed shell fish, this pebbly rice is also ideal for making rice salads and even paella. A rice that loves to absorb all the flavors.

Take a look at the recipe for Vialone Nano Rice alle Vongole (Clams)
500 grams / 1.1 lb

Vialone Nano Riso alle Vongole (Clams)


Ingredients:

  • 2 dozen clams, cleaned
  • 1 cup Principato di Lucedio Vialone Nano
  • 1/2–3/4 cup fish stock
  • 1/4–1/2 cup dry white cooking wine
  • 3 tablespoons good olive oil
  • 2 garlic cloves, smashed
  • Pinch red pepper flakes
  • Bunch flat leaf parsley, stems removed
  • Sea salt & tellicherry pepper to taste

Directions

To pre-cook the rice: Bring a large pot of salted water to a boil. Add rice to the boiling water, and cook until al dente, approximately 12 minutes.Drain rice, and spread lightly with your fingers on a baking sheet to cool (this helps it retain its al dente texture). Allow to cool.

To prepare the dish: Pour olive oil into a pan over medium heat and add smashed garlic. Let the garlic cook, infusing the oil, until lightly golden. Be careful not to burn it.

Remove garlic from oil, then add red pepper flakes. Circle the pan with a splash of cooking wine, then add fish stock. Add a couple grinds of pepper to the pan.

Drop in the clams and cook for 2–3 minutes until the clams have opened. Discard any that stay closed.

Pour the cooked rice into the pan like rain, showering the cooked clams and bubbly stock. Salt to taste, then replace the lid and let rest for 5 minutes so that the rice absorbs the flavor of the dish.

lucedio riso alle vongole recipe 300x300Before serving, sprinkle on as much flat-leaf Italian parsley as you wish.


“Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew.â€?

Additional Details

Product Code:
30210
Lucedio Vialone Nano Rice, Imported from Italy

Lucedio Vialone Nano Rice, Imported from Italy

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