Save to Pinterest A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
This recipe quickly became a favorite at our family dinners, bringing a warm woodland charm to the table that everyone enjoyed.
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℃ (350℉). 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:
- 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.
Save to Pinterest Making this risotto brings back memories of cozy nights spent around the family table sharing stories and laughter.
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 per serving
Save to Pinterest Enjoy this risotto as the perfect blend of earthy flavors and creamy textures that bring warmth to any meal.
Frequently Asked Questions
- → What types of mushrooms are best for this dish?
Using a mix of wild mushrooms like cremini, shiitake, and oyster provides earthy and varied textures that enhance the flavor complexity.
- → How does the cedar plank affect the flavor?
The soaked cedar plank releases a subtle smoky and woody aroma that gently infuses the risotto, adding a unique woodland undertone without overwhelming the mushrooms.
- → Can I substitute the white wine in the cooking process?
Dry white wine adds acidity and depth but can be replaced with a mix of lemon juice and vegetable stock if preferred, maintaining balance in flavor.
- → What is the best method to achieve creamy risotto texture?
Adding warm vegetable stock gradually while stirring helps release the rice’s starch, creating a smooth and velvety consistency essential to this dish.
- → Are there any garnish suggestions to enhance the presentation and taste?
Fresh thyme sprigs and extra grated Parmigiano added just before serving brighten the dish visually and add fresh herbal and umami notes.
- → How can I adjust this dish for seasonal variations?
Incorporate peas or asparagus tips in spring for freshness or substitute shiitake with porcini mushrooms to enrich the earthy flavors during autumn.