Rice

What pasta is to the South, so rice is to Northern Italian cooking. It was introduced by the Saracens and has been cultivated in Lombardy since the 14th century. Spanish rulers then introduced paella and from this evolved Italy’s most famous rice dish, risotto.

For risotto there is really no substitute for the large, round-grained rices of Piedmont, Lombardy and the Veneto (which will absorb twice their volume of broth). There are four grades of Italian rice, but fino and superfino are best for risotto, because they keep their shape and firmness during slow cooking. Arborio superfino is sold outside Italy, but vialone, roma and carnaroli are difficult to find. Round grain, ordinario, rice also grows on the Po and is best for puddings.