Pin It A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
This risotto has become a comforting favorite that brings a touch of the forest to my dinner table every fall.
Ingredients
- Mushrooms: 400 g mixed wild mushrooms (such as cremini, shiitake, oyster), cleaned and sliced, 2 tbsp unsalted butter, 1 tbsp olive oil
- Risotto Base: 1 small yellow onion finely chopped, 2 garlic cloves minced, 300 g arborio rice, 125 ml dry white wine, 1 liter vegetable stock kept warm, 4–5 sprigs fresh thyme (plus extra for garnish), 1 small cedar wood plank (food-safe, soaked in water for 1 hour)
- Finishing: 50 g grated Parmigiano Reggiano (plus extra for serving), 2 tbsp unsalted butter, Salt and freshly cracked black pepper to taste, Zest of 1 lemon (optional)
Instructions
- Step 1:
- Preheat oven to 180°C (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.
- Step 2:
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp butter and olive oil over medium heat. Add the mushrooms and sauté until golden and tender about 6–8 minutes. Remove mushrooms and set aside.
- Step 3:
- In the same pot, add more olive oil if needed then add the onion. Sauté until translucent about 3 minutes. Stir in garlic and cook for another minute.
- Step 4:
- Add the arborio rice and toast, stirring, for 2 minutes until the grains are glossy and slightly translucent.
- Step 5:
- Pour in the white wine and stir until absorbed.
- Step 6:
- Place the cedar plank at an angle on the edge of the pot so the steam and heat infuse the risotto with cedar aroma (do not submerge the plank). Add thyme sprigs.
- Step 7:
- Begin adding the warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente about 18–20 minutes (you may not need all the stock).
- Step 8:
- Return the mushrooms to the pot in the last 5 minutes of cooking. Remove the thyme sprigs and cedar plank.
- Step 9:
- Stir in the grated Parmigiano Reggiano, 2 tbsp butter, and lemon zest if using. Season with salt and pepper to taste.
- Step 10:
- Serve hot, garnished with extra thyme and Parmigiano.
Pin It This dish often brings my family together around the table to share stories and savor its warm, comforting flavors.
Notes
Pears beautifully with crisp Pinot Grigio or Chardonnay and can be varied seasonally with added peas or asparagus tips.
Required Tools
Heavy-bottomed pot or Dutch oven, wooden spoon, ladle, baking tray, food-safe cedar wood plank.
Allergen Information
Contains milk (butter Parmigiano Reggiano) and sulfites (white wine). May contain traces of gluten if stock or cheese is not certified gluten-free. Always check labels for potential allergens.
Pin It This cedar-warm mushroom risotto is a delightful way to experience rustic comfort food with a gourmet twist.
Recipe Questions & Answers
- → How does the cedar plank influence the dish?
The cedar plank releases a subtle smoky aroma when heated, adding a unique woody fragrance that complements the mushrooms and thyme, enhancing the risotto's depth.
- → What types of mushrooms are best for this dish?
A mix of wild mushrooms like cremini, shiitake, and oyster provide varied earthy flavors and textures that enrich the overall taste and complexity.
- → Can I substitute the white wine in the cooking process?
Yes, dry white wine adds brightness and acidity, but you can replace it with additional vegetable stock or a splash of white grape juice for a milder profile.
- → Why is the arborio rice toasted before adding liquids?
Toasting the rice briefly coats each grain with fat and helps develop a glossy texture, which improves the final creamy consistency of the risotto.
- → How do I know when the risotto is perfectly cooked?
When the grains are tender but still firm to the bite (al dente) and the mixture is creamy without excess liquid, the risotto is ready to serve.