1. First,Steama pot of rice, using less water than usual to steam, so you can prepare the rest.

2. I preparedOyster mushroomsand portobello mushrooms, cleaned and chopped into small pieces for the latter ones.

3.Onionand garlic minced,baconalso cut finely, that's all.Once the rice is steamed, take out enough servings and fluff it up.

4. Heat a pan, add a little oil, first cook the bacon until fragrant and excess fat is rendered, then add onion and garlic mince, stir over low heat until onions become translucent, then add portobello and oyster mushrooms into the pan, season with salt and blackpepperas a base flavor, also helping to soften the mushrooms.

5. When the mushrooms are almost soft, put the fluffed rice in the pan, mix thoroughly, pour in large amounts of milk, nearly covering the rice, stir briefly then cover with a lid and simmer over medium-low heat until absorbed.6. Check occasionally to prevent sticking, if there's not enough milk, you can add more, the key is to have perfectly cooked rice that is well-absorbed but still firm.7. Adjust according to taste by adding salt,

black pepper

grains, and a bit offresh cream; don't use too much as it will become too thick. On the day I made this, there was barely any fresh cream left, so I used all of it, making it overly sticky.8. Sprinkle somecheese powder

before serving!TipMen say it's even better than Toscana!