Rice
The best rice for risotto and hearty soups is from northern Italy, where since 1648 Gazzani has been cultivating rice that will be cooked perfectly: al dente yet creamy. LTBB recommends Gazzani Carnaroli and Vialone Nano rices as some of the best on the market.
Gazzani Carnaroli (Risotto)
- Made near Verona (Veneto) since 1648
- Carnaroli’s structure makes it the best choice for risotto, which should be both creamy and al dente
- Dried for at least three months, giving it a greater ability to absorb broth (and flavor) in the cooking process
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Gazzani Vialone Nano (Risotto, Soups)
- Made near Verona (Veneto) since 1648
- Integrale, or whole wheat, rice
- Shorter and rounder than Carnaroli, Vialone Nano is often used for minestre, or hearty soups
- Dried for at least three months, giving it a greater ability to absorb broth (and flavor) in the cooking process
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