Italy is the leading producer of rice in Europe, with the majority of it being grown in the abundant Po river valley. Lombardy is home to the best rice growing area, the Lomellina, while Piedmonte and the Veneto also have bountiful rice harvests. Rice thrives so well in the Po valley that first courses of risotto are more common than pasta and are a great way to serve whatever is in season, from seafood to wild mushrooms (such as Porcini) to meat and game.
It is difficult to say just when rice was introduced to Italy, but it was most likely during the late Middle Ages, perhaps the 14th century. It got there from trade with the east, probably brought in by ship by Venetian or Genoese merchants, but the earliest documentation of rice cultivation dates to 1475, perhaps decades after the crop had been established. It is not known if Italian farmers adopted the new grain immediately since the large amounts of water needed to flood the rice fields could cause conditions perfect for malaria. The early crops must have been impressive enough for farmers to ignore their fears of disease, since rice quickly became a staple in the Po valley. Over time rice growing spread to every corner of Italy, but never took on the prominence it does in Lombardy, Piedmonte and the Veneto.
Types of Italian Rice
Italy grows mostly short, barrel shaped rice that is different than the long-grain rice that is usually boiled or steamed. Among this type of rice are four categories based on grain size: comune, semifino, fino, and superfino. The superfino rice is the type most used for risotto, with Arborio being the most recognized outside of Italy. However, Venetian cooks prefer the Carnaroli variety, which was invented in the 1950's. Baldo is another variety well-known for making excellent risotto and among the semifino; Vialone Nano is also popular - with the Veronese variety given a PGI designation.
