Milanese Recipe

Cooking Instructions

1. 1

   Prepare the Porcini

   Soak the dried porcini mushrooms in hot water for about 30 minutes until they are rehydrated. Drain, reserving the soaking liquid, and chop the mushrooms finely.

2. 2

   Sauté Aromatics

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Add Mushrooms

   Stir in the chopped porcini mushrooms and cook for an additional 3-4 minutes until they are fragrant.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir well to coat the grains with oil. Cook for about 2 minutes until the rice is lightly toasted.

5. 5

   Incorporate Liquids

   Pour in the Marsala wine and let it simmer until mostly evaporated. Then, gradually add the vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid.

6. 6

   Add Saffron

   Dissolve the saffron threads in the reserved porcini soaking liquid and add it to the risotto. Continue stirring and adding broth until the rice is creamy and al dente.

7. 7

   Finish the Risotto

   Once the rice is cooked, stir in the grated Grana Padano cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Garnish with chopped parsley and serve hot.