Mushroom Risotto

1. Gather all ingredients and measure them out; dice the onion, chop the parsley, and grate the Grana Padano.

2. Heat a large, heavy‑bottomed pan over medium heat and melt the butter until it foams but does not brown.

3. Add the diced onion to the pan and sauté for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant.

4. Stir in the mixed mushrooms, sun‑dried tomatoes, bay leaf, and dried porcini mushrooms; cook for 5–6 minutes, allowing the mushrooms to release their moisture and develop color.

5. Pour in the white wine, increase the heat slightly, and let it reduce for about 2 minutes until the liquid is almost evaporated, scraping any browned bits from the pan.

6. Add the rice, stirring continuously for 1–2 minutes so each grain is coated with the butter‑wine mixture.

7. Begin adding the boiling water, one ladle (≈60 ml) at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue this process for 15–18 minutes, adjusting the heat to maintain a gentle simmer.

8. When the rice is creamy and al dente (no longer crunchy in the center), remove the pan from the heat.

9. Fold in the chopped parsley, the small rosemary and sage sprigs (strip the leaves from the stems), and the grated Grana Padano; season with salt and freshly ground black pepper to taste.

10. Cover the risotto and let it rest for 2 minutes to allow the flavors to meld.

11. Serve the risotto hot, optionally garnishing with extra grated cheese or a drizzle of olive oil for added richness.