This rice is now used widely in the north east of Italy to prepare typical dishes due to the age-old culinary traditions of the Veneto and Mantua regions. Indeed, it brings out the best in the traditional flavours of those regions, making the simple ingredients that typify these areas, such as pumpkin, snails and game, into the ideal seasoning for a wide variety of risottos. The rounded grains of Vialone Nano mean that this rice is excellent for absorbing seasoning and produces an enviable yield when cooked which is why it can be used in numerous ways and combinations. Particularly suited for risottos.
For making risottos, use of a mild flavoured olive oil is recommended so it does not mask the very delicate flavour of the rice. The best solution is a combination of oil and butter because the oil raises the so-called "smoke point" of the butter and stops the small quantity of whey in the butter from burning.
Vacuum-packing prevents the rice from changing and preserves the colour, flavour and nutritional values of the grain.
Ribe rice is one of the most versatile varieties.
It has medium-sized grains, medium/long and rounded, with a crystalline and compact structure that maintains its firmness throughout cooking. This makes it ideal for liquid-based recipes, such as vegetable rice soups and broths.
Historical sources report that Ribe rice originated after the Second World War, from the crossing of Vialone and Lady Wright, a species imported from the United States in 1925.