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Lynne from Cafe Lynnylu is hosting Weekend Herb Blogging and this week I'll be using some rather interesting rice.This is Vialone Nano - regarded as one the best varieties to use when making risotto - what makes this unusual is that it has been aged for 22 months.The last time I used an aged rice it was a 12 month aged canaroli by Acquerello - I should note that they now also have a 7 year aged ri
