# What You Need:
→ Mushrooms
01 - 14 oz mixed wild mushrooms (such as 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 - 4.25 cups vegetable stock, kept warm
09 - 4–5 sprigs fresh thyme (plus extra for garnish)
10 - 1 small cedar wood plank (food-safe, 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 to release its aroma, then remove and set aside.
02 - In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon olive oil 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. Add chopped onion and sauté until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
04 - Add arborio rice to the pot and toast while stirring for 2 minutes until grains become glossy and slightly translucent.
05 - Pour in dry white wine and stir continuously until fully absorbed by the rice.
06 - Position the cedar plank at an angle inside the pot without submerging it to infuse the risotto with its aroma. Add fresh thyme sprigs.
07 - Add warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18–20 minutes. Not all stock may be required.
08 - Return sautéed mushrooms to the pot during the last 5 minutes of cooking. Remove thyme sprigs and cedar plank afterward.
09 - Stir in grated Parmigiano Reggiano, 2 tablespoons butter, and lemon zest if using. Season with salt and freshly cracked black pepper to taste.
10 - Serve hot, garnished with additional thyme and Parmigiano.
