carnaroli rice.
Rehydrated porcini mushrooms, chopped and stirred through softened
onions - rice added along with s&p and a splash of vermouth, then
ladle by ladle the porcini water, stock and lots and lots of stirring.
Finished with sauted mushrooms, fresh spinach stirred through and
allowed to wilt.
Topped parmesan, a side of fresh spinach and a flourish of truffle oil.
A truly decadent dinner - a fitting way to use such posh rice, which
was the perfect balence between soft and firm.
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