Gabriele Ferron lives on the border of the regions which produce carnaroli and vialone nano rice, between Lombardia and Veneto. He is not only a rice producer, but is renowned as the king of risotto and this is his recipe. He usually uses vialone nano, which is a shorter-grain rice, used typically in Verona and Venice. It is absorbent whilst remaining al dente, so it is perfect for the very hearty dishes of the Veneto region. Carnaroli on the other hand is a longer-g
