In these days of vacation that was Timotes always we cook things very rich and left the rice, a dish made from rice sushi treated in the same manner as a risotto.
Let al dente, with intense flavor contributed by a good English chorizo \u200b\u200bis achieved in sidings, artichokes cooked to the point with some vinegar, fresh mushrooms and a portobello confit oil to finish the dish with a small ball of goat cheese. The combination was very rich and especially the company that makes everything perfect.
Montevannos paired with a 2004 (Ribera del Duero) 
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