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Wild Mushroom Risotto

Photo by Emily Miller

Photo by Emily Miller

Photo and recipe by Emily Miller of Resplendent Kitchen!

I love the taste of flavorful wild mushrooms, and when autumn rolls around, this dish is what fall tastes like to me. This dish has an intense mushroom flavor, and it mixes wonderfully with the leek. I first started making variations of this recipe many years ago, and adapted it over the years from The New Vegetarian Epicure by Anna Thomas. 


  • 1 lb chanterelles or other fresh mushrooms (or use 2 lb and skip the dried mushrooms)

  • 1.5 oz dried gourmet mix mushrooms

  • 1 Tbsp olive oil

  • 7 c mushroom broth

  • 1 clove garlic, minced

  • 1 medium yellow onion, chopped

  • 1 leek, washed and chopped, white parts only

  • Salt and pepper, to taste

  • 1/2 tsp dried thyme

  • 2/3 c dry white wine or vegetable broth

  • 1/3 c Marsala (or 1/3 c dry white wine and 1 tsp brandy or vegetable broth)

  • 2/3 c vegan Parmesan cheese, plus extra for serving

  • 1/3 c chopped flat leaf parsley


  1. Prepare the mushrooms by cleaning them under running water and trim the stems as needed. Cut the mushrooms into small chunks or thin pieces. Rinse the dried mushrooms, then soak them in enough water to cover them for 15 minutes, then drain, reserving the liquid to use for additional mushroom stock if needed. Put the dried mushrooms in boiling water for 5 minutes, discard the water, and chop them once they've cooled.

  2. Heat a large non-stick pan on medium heat for 3 minutes. Add 1/2 Tbsp olive oil, garlic and sauté for 30 seconds, stirring frequently. Add the fresh mushrooms and stir them often (they will make a squeaking sound) until moisture is released. Add in the soaked mushrooms and keep stirring until the mushrooms are browning around the edges and the liquid is evaporating. Add a pinch of salt.

  3. Heat the mushroom broth in a separate saucepan on a low simmer because you will be adding it to the risotto in one cup increments with a soup ladle.

  4. Heat a heavy-bottom sauce pan with sloping sides (such as a risotto pan) for 3 minutes on medium heat. Stir the chopped onion with the leek and keep stirring until the onions start turning golden. Add salt to taste and occasionally stir for a few moments—the onions will release some moisture at this point. Add the risotto and stir it in for a minute. Add the Marsala and continue to stir as it cooks away. Add the white wine, and keep stirring, and when it has evaporated, add the sautéed mushrooms, dried thyme, and a cup of the hot broth you have been heating up. Stir slowly with a wooden spoon.

  5. When the broth has almost been absorbed, add another cup of broth, and keep stirring until it has mostly been absorbed. Keep doing this in one cup increments until most of the broth is used and the rice is tender yet firm and creamy. It usually takes 20 to 25 minutes. Reserve the last 1/2 cup of broth.

  6. When the rice is nearly done and is the right texture, stir in the last half cup of broth, black pepper, and the vegan Parmesan cheese. Season to taste. Serve the risotto immediately in shallow bowls. When serving, top with chopped parsley, and add additional Parmesan on top as desired.

  7. If you wish, you may add a drizzle of truffle oil on top of the risotto, and add additional freshly ground black pepper. Enjoy!

Recipe Notes

Since I am vegan, I use vegan Parmesan cheese which I purchase at the store, or you can make your own vegan Parmesan at home, which I have done occasionally as well. Alternatively you can use whichever cheese you prefer that is hard like Parmesan cheese.