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 became a family favorite after I first served it on a chilly autumn evening and everyone loved the warmth and depth it brought to the table.
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.
Pin it This dish creates beautiful family moments especially when shared around a warm table on a cozy evening.
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
Pin it 
This risotto is a perfect blend of flavors and textures that will impress any guest.