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-grey grains have a high starch content and are tasty 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 stock, 60 g grated Parmesan cheese, 30 g extra virgin olive oil, salt. Preparation: Put the rice in a pan with olive oil and cook for 2 minutes over a low heat until translucent. Pour in hot vegetable stock all the time, mix gently, cover the pan and leave to cook over a low heat. After 10 minutes, add the meat or vegetable sauce and stop cooking. Then remove the pan from the heat, mix in the Parmesan cheese and butter or oil. Cover the pan with a linen cloth and leave to stand for a few minutes before serving.