A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images
A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images
Food and Drinks

Secrets of the Italian rice used in risotto – and the rice paddies of Little China where it grows

  • ‘Our rice is the healthiest,’ explains a grower in northern Italy whose farm has been cultivating the grain for 600 years. His is Carnaroli, the ‘king of rice’
  • The variety, and another grown in the rice paddies of Piedmont and Lombardy, Arborio, are ideal for risotto, a dish in which the pearly grains absorb flavour

Topic |   Food and Drinks
A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images
A labourer rakes rice for drying in the farmyard of a farmhouse in Cergnago, Lombardy, Italy. The region nicknamed “Little China” is the centre of Italy’s risotto rice industry. Photo: Getty Images
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