Plaque alla Milanese
Based on:
TypeMain course
Serves4 people
DateSeptember 25, 2026
Risotto cake as silver plaque: Milan on a plate, formal and clean.
A formally plated rectangular risotto cake, topped with a silvery layer of sautéed mushrooms and parmesan, nodding to the unveiled plaque at Milan’s airport. The shape and sheen recall the Berlusconi monument.
Ingredients
- 400 g risotto rice
- 1 liter vegetable stock
- 2 shallots
- 2 cloves garlic
- 300 g chestnut mushrooms
- 50 g butter
- 3 tbsp olive oil
- 100 ml dry white wine
- 80 g Parmesan cheese (grated)
- 1 lemon
- 4 sprigs parsley
- Salt and pepper to taste
Method
- Preheat oven to 180°C.
- Finely chop shallots and garlic. Slice mushrooms.
- Heat 2 tbsp olive oil in a pan. Sauté shallot and garlic until translucent.
- Add risotto rice and cook for 2 minutes.
- Deglaze with white wine. Let evaporate.
- Add stock one ladle at a time, letting it absorb, until rice is al dente (20 min).
- Stir in 30 g butter, juice of half a lemon, and 60 g Parmesan. Season with salt and pepper.
- Line a rectangular baking tin (approx. 18x24 cm) with parchment. Spoon in risotto, press down and smooth.
- Bake the risotto cake for 15 minutes until set.
- Meanwhile, sauté mushrooms in 1 tbsp olive oil and 20 g butter until golden. Season with salt and pepper.
- Turn out the risotto cake onto a platter. Spread mushrooms in a smooth, even layer on top.
- Sprinkle remaining Parmesan for a silvery sheen. Garnish with finely chopped parsley around the edge for a formal frame.
Serving notes
- Serve on a large white plate for a monument effect.
- Cut into neat rectangles and serve as a true plaque.