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義大利米種介紹:
義大利最著名的的米有三種,分別為卡納羅利(Carnaroli)、阿勃瑞歐(Arborio)及維亞諾內.納諾(Vialone Nano)
Arborio屬大顆粒品種,米粒圓胖、吸水性稍弱,米粒也比較容易煮爛,但煮出來的燉飯比較黏,口感最濃稠厚實
Carnaroli屬大顆粒品種,米粒細長煮出來的口感較細緻綿密,卻不會太過厚實,米粒較不容易煮爛,也更能保持完好形狀,更容易保持米心al dente口感
Vialone Nano屬小顆粒品種,米粒圓胖,吸水力最強,米粒同Carnaroli一樣,能夠保持米粒完好形狀