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By Jeffrey Alford and Naomi Duguid

Published 1998

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vialone nano This premium Italian rice is preferred by some for making risotto, especially in the Veneto. Its grains stay firm during cooking. Its name means “dwarf vialone” and its grains are shorter and fatter than carnaroli grains, though with almost as high a proportion of amylose. It is available from well-stocked Italian grocers and some specialty stores.

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