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Prepare the mushrooms by cleaning and slicing them
Rehydrate the dried porcini mushrooms in boiling water with SD tomatoes and bay leaf to make stock. Keep warm.
Finely chop the brown onion. Brown off mushrooms, then add the onion, rosemary and sage. Add salt and pepper. Cook 10 mins.
Add the rice to a separate pan and dry toast for 1-2 minutes with salt
Deglaze with white wine and stir until absorbed. Add porcini stock ladle by ladle.
Gradually add the warm water one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding more
Continue cooking for approximately 18-20 minutes until the rice is creamy and al dente
Add the mixed mushrooms, sun-dried tomatoes, bay leaf, porcini mushrooms, and parsley.
Add 1 more ladle of stock
Remove from heat and stir in butter and Grana Padano and 1 last ladle of stock. Stir and let it rest 5 mins
Finish with fresh parsley and extra Grana Padano for serving