Of them all was the [Risotto in Truffle Cream sauce] which stuck with us longest.
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The truffle cream sauce was impeccably done - rich yet not overbearing, with a truffle aroma effusive in its delivery. It came served chock-full of mushrooms, as if a sheepish apology for the absence of truffle shavings so prominently advertised by the major food bloggers. We would have liked the rice to be cooked a tad longer to get that lovely softness and plumpness - which we doubt was achievable in the 10-ish minutes it took for the risotto to reach the table. In sum: Hardly the tour de force in risotto-making, but it was enjoyable enough to elicit nods and smiles between us.
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