The environment is very important to the rice growers at gliAironi. Being based next to Italy’s largest colony of grey herons (which were nearly extinct in the 1980s due to the use of chemicals in agriculture) means they feel responsible for allowing nature to thrive around their rice fields. It’s thanks to a series of underground pipes, built in the 1950s, that gliAironi doesn’t have to rely on pesticides and weed killers to keep the water clean – creating a fantastic ecosystem in the process.
‘Most Italian rice is cultivated in Vercelli, which is the heart of European rice production,’ says Gabriele Conte, brand ambassador for gliAironi. ‘Our company has been there for 100 years, working alongside the canals that flood the rice fields and then empty out, marking the seasons and landscape of the region. We pay great attention to the environment around us, ensuring the wildlife can thrive and make sure everything is environmentally balanced.’
The type of rice traditionally grown in Italy is called japonica, which has rounder grains compared to other rice such as basmati. Even ninety percent of sushi rice eaten in Europe is grown in Italy. Risotto rice has the perfect balance of starches, which means the grain keeps its shape while cooking but releases a starch that, when combined with liquid, results in the creamy consistency that’s essential for good risotto. But growing the best rice needed is much more complicated than you might first think.
‘To grow the rice, we leave the ground to rest throughout winter until March,’ explains Gabriele. ‘Then we prepare the soil by levelling it with graders and lasers, before flooding the fields with water using our special canal and pipe system. In May, we sow the seeds in the water, using specially-equipped amphibious tractors, and over the next few months the flooded fields start to turn green as the plants grow. By late July when they finish flowering, the plants can be up to eighty centimetres high and the rice grains become starchy. The summer heat eventually evaporates all the water in the fields until it turns from milky to crystal clear, and throughout September and October we begin harvesting the rice.’