Italy is the largest rice producer in Europe, and 90% of the Italian production is grown in the area of Vercelli-Alessandria, Pavia, and Novara, between Lombardy and Piedmont. Italian rice fields are located in a large plain, Pianura Padana, equidistant from the Alps and the Mediterranean Sea.

 

‘Risotto’ is not just a recipe. It’s part of Italy’s national heritage and a significant product in the Italian economy. Italy produces around 1.3 million tonnes of rice each year, 53% of which are exported to other European countries.

 

In Italy, different sorts of rice are produced and manufactured. Furthermore, for some types of rice, such as the Vialone Nano, Arborio, and Carnaroli varieties, Italy is the only world producer.

 

The most cultivated assortments of rice in Italy are those appropriate for risotto, which occupy about 36% of the cultivated area; then there are round grain rice varieties (30%), A long-grain rice varieties to produce parboiled rice (15%), Indica rice varieties (15%).

 

Many Italian rice varieties are possessing different characteristics of the grain such as length, width, thickness, shape, weight, and consistency that determine the behavior in cooking and the culinary performance of each type. Tender rice is suitable for broths and soups, conversely, hard rice and is suitable for salads and baked dishes.