The short, pebbly grains of Vialone Nano paired with flavors from the sea. It is no wonder this dish is a favorite of coastal Veneto, usually served with squid ink. Rolando raves: Try this as if making a fast brodetto di pesce, or a new twist to any seafood stew."
To pre-cook the rice: Bring a large pot of salted water to a boil. Add rice to the boiling water, and cook until al dente, approximately 12 minutes.Drain rice, and spread lightly with your fingers on a baking sheet to cool (this helps it retain its al dente texture). Allow to cool.
To prepare the dish: Pour olive oil into a pan over medium heat and add smashed garlic. Let the garlic cook, infusing the oil, until lightly golden. Be careful not to burn it.
Give your finished dish a twist with one of these additions: