Save A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
This risotto has quickly become a favorite in my home, bringing warm and cozy vibes to chilly evenings.
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.
Save This recipe always brings smiles when my family gathers around the table, savoring every bite and warmth from the cedar aroma.
Serving Suggestions
Pair this risotto with a crisp Pinot Grigio or Chardonnay for a perfect meal experience.
Variations
Add peas or asparagus tips for a spring variation or substitute shiitake with porcini mushrooms for a deeper flavor.
Allergen Information
Contains milk from butter and Parmigiano Reggiano. Contains sulfites from white wine. May contain traces of gluten if the stock or cheese is not certified gluten-free. Always check labels for potential allergens.
Save 
This risotto is a comforting dish that brings aromatic woodland flavors right to your table with just the right balance of creaminess and earthiness.
Common Recipe Questions
- → How does the cedar plank affect the dish's flavor?
Steaming the risotto with the cedar plank imparts a subtle woody aroma that complements the earthy mushrooms and fresh thyme, enhancing the overall depth of flavor.
- → Can I substitute the wild mushrooms with other varieties?
Yes, shiitake or porcini mushrooms are excellent alternatives that provide a deeper umami character to the dish.
- → What type of wine pairs well with this dish?
A crisp Pinot Grigio or Chardonnay pairs beautifully, balancing the creamy texture and earthy flavors.
- → Is it possible to make this dish dairy-free?
Omitting the butter and Parmigiano Reggiano can make it dairy-free; use olive oil and nutritional yeast or plant-based cheese as substitutes.
- → How long should the risotto be stirred during cooking?
The risotto should be stirred frequently over about 18–20 minutes until it is creamy and the rice is tender but still has a slight bite.
- → What is the purpose of lemon zest in this dish?
Lemon zest adds a fresh, bright note that lifts the richness of the risotto without overpowering its earthy components.