Creamy risotto infused with wild mushrooms, fresh thyme, and a delicate cedar aroma for rich, rustic flavor.
# 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 - 1/2 cup 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)
# Directions:
01 - Preheat oven to 350°F. Place the soaked cedar plank on a baking tray and bake for 10 minutes. Remove and set aside.
02 - Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add mushrooms and cook until golden and tender, 6 to 8 minutes. Remove mushrooms and set aside.
03 - Add additional olive oil if necessary to the pot. Sauté chopped onion until translucent, about 3 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Add arborio rice to pot and toast, stirring continuously, for 2 minutes until grains appear glossy and slightly translucent.
05 - Pour in dry white wine and stir until fully absorbed by the rice.
06 - Position the cedar plank angled on the edge of the pot to allow steam and heat to infuse the risotto (do not submerge). Add fresh thyme sprigs.
07 - Ladle warm vegetable stock one scoop at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until rice is creamy and al dente, about 18–20 minutes. You may not need all the stock.
08 - Return sautéed mushrooms to the pot during the last 5 minutes of cooking. Remove thyme sprigs and cedar plank before proceeding.
09 - Stir in grated Parmigiano Reggiano, 2 tablespoons unsalted butter, and lemon zest if using. Season with salt and freshly cracked black pepper to taste.
10 - Plate hot risotto garnished with extra thyme sprigs and additional Parmigiano.
