Archive of BBC Food Recipes

Risotto of fresh (wild) mushrooms

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian


  1. In a large pan bring the stock almost to the boil and keep hot on a very low flame.

  2. In another pan melt the butter and sweat the onion until softened but not brown. Add the sliced mushrooms and cook for a few more minutes.

  3. Add the rice, stir well and cook until well coated and slightly translucent.

  4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle.

  5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan.

  6. Serve at once with the rest of the parmesan on the table.


  • 350-500g/12oz-1lb2oz porcini/ceps (and/or other fresh wild mushrooms), cleaned and sliced
  • 1 medium onion, finely chopped
  • 125g/4oz butter
  • 350g12oz arborio rice
  • 1 litre/1¾ pint good stock
  • at least 110g/4oz fresh parmesan, or vegetarian parmesan-style grating cheese
  • 1 tbsp best olive oil
  • salt and freshly ground black pepper

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Risotto of fresh (wild) mushrooms

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