A creamy blend of mushrooms, thyme, and cedar aroma, delivering rich, comforting woodland flavors in every bite.
# What You'll Need:
→ Mushrooms
01 - 14 oz mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
→ Risotto Base
04 - 1 small yellow onion, finely chopped
05 - 2 garlic cloves, minced
06 - 10.5 oz arborio rice
07 - 0.53 cup dry white wine
08 - 4.2 cups vegetable stock, kept warm
09 - 4–5 sprigs fresh thyme (plus extra for garnish)
10 - 1 small food-safe cedar wood plank, soaked in water for 1 hour
→ Finishing
11 - 1.8 oz grated Parmigiano Reggiano (plus extra for serving)
12 - 2 tbsp unsalted butter
13 - Salt and freshly cracked black pepper, to taste
14 - Zest of 1 lemon (optional)
# How to Make It:
01 - Preheat oven to 350°F. Place the soaked cedar plank on a baking tray and bake for 10 minutes to release its aroma, then remove and set aside.
02 - In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat. Add mushrooms and sauté until golden and tender, about 6 to 8 minutes. Remove and set aside.
03 - In the same pot, add olive oil if needed. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 additional minute.
04 - Add arborio rice and toast, stirring constantly, for 2 minutes until grains appear glossy and slightly translucent.
05 - Pour in dry white wine and stir until it is fully absorbed by the rice.
06 - Position the cedar plank at an angle on the edge of the pot to allow steam and heat to infuse the risotto with cedar aroma without submerging the plank. Add fresh thyme sprigs.
07 - Add warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente; all stock may not be required.
08 - Return sautéed mushrooms to the pot during the final 5 minutes of cooking. Remove thyme sprigs and cedar plank before finishing.
09 - Stir in grated Parmigiano Reggiano, butter, and optional lemon zest. Season with salt and freshly cracked black pepper to taste.
10 - Plate the risotto hot, garnished with additional thyme and grated Parmigiano.
