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I never knew that Vialone Nano rice existed. My risotto was always made with Arborio or some other short or medium grain rice. My risotto was always good, but when I used Vialone Nano, it was the best I ever made. Maybe a bit more expensive than other brands, but normally risotto isn't on your daily menu and it is sooooo worth the additional expense.

I love this for making risotto. Also for cooking plain rice, cannot be beaten, it cooks up very fluffy and not pasty. I recommend it very highly.

My title is related to a review I did of La Piana Carnaroli Rice in which I proclaimed that was truly the king of rice. Shortly afterward a friend who grew up and still lives in Italy's Veneto region (in Padua) suggested that I try this grain before making sweeping statements. I managed to find this locally and I think I have found the perfect rice for making risotto.While Carnaroli rice maintains its shape instead of melting away as you cook it, that grain did not absorb saffron which I frequently use, so I continued to use (and recommend) arborio rice when cooking with saffron or other spices that you wanted to integrate with the rice grains.This rice is the best of both worlds - it absorbs flavors, especially delicate ones like saffron, while remaining firm throughout the long cooking cycle for authentic risotto dishes. It also produces the same creamy consistency that is far superior to what you can achieve with arborio rice - and it will still turn out al dente.For me I am going to stick with this style of grain for all risotto dishes. A plus is the bag which seals to keep the rice fresh. This is important to me because rice packaged in boxes tend to absorb aromas while they are stored.