# What You 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 - 4.2 fl oz dry white wine
08 - 34 fl oz vegetable stock, warmed
09 - 4–5 sprigs fresh thyme, plus extra for garnish
10 - 1 small food-safe cedar wood plank, soaked 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 aroma, then remove and set aside.
02 - Heat 2 tbsp butter and olive oil in a heavy-bottomed pot over medium heat. Add mushrooms and sauté until golden and tender, about 6–8 minutes. Remove and set aside.
03 - Add more olive oil if necessary. Sauté chopped onion until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute.
04 - Add arborio rice to pot and toast, stirring frequently, for 2 minutes until grains appear glossy and translucent.
05 - Pour in dry white wine and stir until fully absorbed.
06 - Place the cedar plank at an angle on the pot’s edge without submerging. Add fresh thyme sprigs to infuse flavor.
07 - Add warm vegetable stock one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
08 - In the last 5 minutes of cooking, stir mushrooms back into the risotto. Remove thyme sprigs and cedar plank.
09 - Incorporate grated Parmigiano Reggiano, 2 tbsp butter, and lemon zest if using. Season with salt and cracked black pepper to taste.
10 - Serve hot, garnished with extra thyme sprigs and Parmigiano Reggiano.
