The most important quality of rice for the preparation of a real Venetian risotto
is that it should be grown in the countryside irrigated with spring water from the Isola
della Scala. My family is from Verona and it is both the rice of my childhood memory, as well as that of my table. The grain is larger and longer in appearance than the others, it retains the starch until vigorously creamed and not overcooked. It has a color that tends towards cerulean. The cooking time is slightly shorter: about 15 minutes. Due to its qualities, its use is suggested for the preparation of grainy, less creamy or wavy risottos, or for making rice salads.
