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Vialone Nano rice, an Italian variety, has short, plump grains that, like those of Arborio rice, are high in starch content and, when cooked, have a creamy, saucelike consistency.
vialone nano = nano rice
waxy rice
Wehani rice Notes: This russet-colored rice is derived from basmati rice. Substitutes: brown rice OR wild pecan rice OR basmati rice ...
Vialone Nano - A variety of risotto rice with a high starch content, and rounded thick grains
Vichyssoise - A classic French recipe for leek and potato soup ...
The best variety of rice to use for making risotto are Italian arborio, vialone nano, or carnaroli.
The answer is a form of rice, although not the familiar grain rices found in Asian cooking. True risotto is created from one of three forms of rice found in Europe: arborio, carnaroli or vialone nano.
 See also: Rice, Grain, Arborio, Carnaroli, Short
  
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