Creamy risotto combining wild mushrooms, fresh thyme, and cedar aroma for a warm, comforting dish.
# 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 - 0.5 cup dry white wine
08 - 4.2 cups vegetable stock, kept warm
09 - 4–5 sprigs fresh thyme (plus additional 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 Make It:
01 - Preheat oven to 350°F. Place soaked cedar plank on a baking tray and bake for 10 minutes to release aroma. Remove and set aside.
02 - Heat 2 tablespoons butter and olive oil in a large heavy-bottomed pot over medium heat. Add mushrooms and sauté until golden and tender, about 6–8 minutes. Remove mushrooms and set aside.
03 - Add more olive oil if needed to the pot. Sauté chopped onion until translucent, approximately 3 minutes. Stir in minced garlic and cook for an additional minute.
04 - Add arborio rice to the pot and toast, stirring constantly, for 2 minutes until grains appear glossy and slightly translucent.
05 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
06 - Place the cedar plank at an angle on the pot’s edge, ensuring it does not submerge. Add fresh thyme sprigs to infuse aroma into the cooking process.
07 - Ladle warm vegetable stock into the rice one spoonful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, approximately 18–20 minutes.
08 - Return sautéed mushrooms to the pot during the last 5 minutes of cooking. Remove thyme sprigs and cedar plank thereafter.
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 - Plate the risotto hot, garnished with additional thyme sprigs and extra Parmigiano Reggiano.
