The "hotel" we stayed in on Saturday night had porcini risotto on the menu; that sounded too good not to make it myself.
It's a simple one: Rehydrate some dried porcini. Cook some finely diced onion in olive oil for a couple minutes. Add rice and stir to coat with the oil. Cook another couple of minutes. Start adding the stock. About halfway through add the chopped porcinis and the strained soaking liquid. When the rice is done enrich it with some butter. Serve topped with a bit of parmesan.
To go with this I cooked some chopped escarole in olive oil with garlic and piri-piri chilis.
And, of course the green salad.