A creamy risotto blending wild mushrooms, fresh thyme, and delicate cedar aroma for comforting, rustic flavors.
# What You'll Need:
→ Mushrooms
01 - 14 oz mixed wild mushrooms (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 - 4.2 fl oz dry white wine
08 - 4 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 - 1.75 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 Steps:
01 - Preheat oven to 350°F. Place the soaked cedar plank on a baking tray and bake for 10 minutes to release its aroma. Remove and set aside.
02 - In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons 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.
03 - Add additional olive oil to the pot if necessary. Sauté onion until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
04 - Add arborio rice to the pot and toast, stirring, for 2 minutes until grains appear glossy and slightly translucent.
05 - Pour in dry white wine and stir continuously until fully absorbed.
06 - Position the cedar plank at an angle on the edge of the pot to infuse risotto with aroma without submerging it. Add fresh thyme sprigs.
07 - Ladle warm vegetable stock into the pot one portion at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is creamy and al dente, approximately 18–20 minutes. All stock may not be required.
08 - Add sautéed mushrooms back into the pot during the final 5 minutes of cooking. Remove thyme sprigs and cedar plank before proceeding.
09 - Stir in grated Parmigiano Reggiano, 2 tablespoons butter, and lemon zest if desired. Season with salt and freshly cracked black pepper to taste.
10 - Serve immediately, garnished with extra thyme sprigs and additional Parmigiano Reggiano.
