Save A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
This dish instantly became a family favorite the first time I served it on a chilly evening after gathering wild mushrooms from the forest.
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.
Save This risotto always brings my family together around the table sharing stories and savoring each bite.
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), Contains sulfites (white wine), May contain traces of gluten if stock or cheese is not certified gluten-free, Always check labels for potential allergens
Nutritional Information
Calories 480, Total Fat 15 g, Carbohydrates 69 g, Protein 13 g per serving
Save 
This risotto is a perfect canvas for seasonal variations and impresses at any dinner party.
Recipe FAQs
- → How does the cedar plank influence the dish?
The cedar plank releases a subtle woody aroma when heated, gently infusing the risotto without overpowering, adding a unique earthy layer.
- → Can shiitake mushrooms be substituted?
Yes, porcini mushrooms are a great alternative, offering a deeper, more intense earthy flavor to complement the thyme and cedar notes.
- → What is the best way to achieve creamy risotto texture?
Slowly adding warm vegetable stock in increments while stirring allows the rice to release starch and become creamy without overcooking.
- → Is white wine necessary in the cooking process?
White wine adds acidity and depth, balancing the richness of butter and mushrooms, but can be replaced with a mild vinegar or omitted for a lighter profile.
- → How to adjust the dish for a spring variation?
Incorporate peas or asparagus tips in the final cooking stage to introduce fresh, bright flavors that contrast the earthy mushrooms and thyme.