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 recipe brings the warmth of the forest to my table, reminding me of cozy autumn evenings with family.
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
- Preheat Oven:
- 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
- Sauté Mushrooms:
- 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
- Sauté Onion and Garlic:
- 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
- Toast Rice:
- Add the arborio rice and toast stirring for 2 minutes until the grains are glossy and slightly translucent
- Add Wine:
- Pour in the white wine and stir until absorbed
- Infuse Cedar Aroma:
- 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
- Add Stock Gradually:
- 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)
- Return Mushrooms:
- Return the mushrooms to the pot in the last 5 minutes of cooking Remove the thyme sprigs and cedar plank
- Finish Risotto:
- Stir in the grated Parmigiano Reggiano 2 tbsp butter and lemon zest if using Season with salt and pepper to taste
- Serve:
- Serve hot garnished with extra thyme and Parmigiano
Pin It This dish reminds me of sharing cozy dinners with loved ones around the table on crisp fall nights.
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
Per serving: Calories 480, Total Fat 15 g, Carbohydrates 69 g, Protein 13 g
Pin It Enjoy this unique risotto as a comforting centerpiece of your meal, bringing woodland flavors to your home with ease.
Recipe Questions & Answers
- → What types of mushrooms work best in this dish?
Mixed wild mushrooms like cremini, shiitake, and oyster provide a rich, earthy flavor and varied texture ideal for this risotto.
- → How does the cedar plank influence the flavor?
Steaming with a soaked cedar plank imparts a subtle smoky and woody aroma that enhances the risotto's depth without overpowering.
- → Can I substitute the white wine used in the cooking process?
Dry white wine adds acidity and complexity; however, a splash of vegetable broth with a squeeze of lemon can be used as a non-alcoholic alternative.
- → What is the best method to achieve creamy risotto texture?
Gradually adding warm stock while stirring frequently allows the rice to release starch, creating a creamy and smooth consistency.
- → How should the thyme be used in this dish?
Fresh thyme sprigs are added during cooking to infuse herbal notes and garnished on top for a fresh, aromatic finish.