• Cuisine

Milanese risotto with wild porcini mushrooms


  • 25 grams butter.
  • 1 medium onion finely chopped.
  • 15 dried mushroom, that have been soaking (plumping up) in 200ml water for one hour before starting.
  • 400 ml chicken stock.
  • 150 grams “arborio” Italian rice.
  • Salt.
  • 25 grams parmesan cheese-grated.
  • 3 tablespoons parsley.


  1. Melt the butter in a saucepan, add the onion, fry for 5min,do not burn the onion!
  2. Prepare stock (has to be medium-salty).
  3. Add the mushroom soaking liguid to the stock.
  4. When the onion are golden and soft, add rice.
  5. Stir the rice for 2-3 min, or until the rice is glossy.
  6. Stir(this process takes about 20 min.on a low heat,do not increase the heat because the flavours will not be allowed to infuse into the rice.
  7. Keep adding the stock little by little.only add once is no more liquid on top of the rice.
  8. Check the rice to make sure it cooks slowly,but does not become soggy: Stir frequently to avoid the rice sticking o the bottom of the pan.
  9. The risotto rice is cooked once the hard bit in the centre of the rice is no longer there BUT the rice must not become soggy.
  10. Add the mushroom and the white wine to the rice during the cooking process, more or less at half time.
  11. Towards the end of preparation add permesan cheese mix and serve.