# 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 fl oz dry white wine
08 - 4 cups warm vegetable stock
09 - 4–5 sprigs fresh thyme (plus extra for garnish)
10 - 1 small food-safe cedar wood plank, 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)
# Steps:
01 - Preheat oven to 350°F. Place soaked cedar plank on a baking tray and bake for 10 minutes to release aroma. Remove and set aside.
02 - Heat butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add mushrooms and sauté until golden and tender, about 6 to 8 minutes. Remove mushrooms and set aside.
03 - Add more olive oil to the same pot if needed. Sauté chopped onion until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute.
04 - Add arborio rice to the pot and toast while stirring for 2 minutes until grains are glossy and slightly translucent.
05 - Pour in dry white wine and stir until fully absorbed by the rice.
06 - Position the cedar plank at an angle on the edge of the pot, ensuring it is not submerged. Add thyme sprigs to infuse aroma.
07 - Add warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue for about 18 to 20 minutes until rice is creamy and al dente.
08 - Return sautéed mushrooms to the pot during the last 5 minutes of cooking. Then remove thyme sprigs and cedar plank.
09 - Stir in grated Parmigiano Reggiano, unsalted butter, and lemon zest if using. Season with salt and freshly cracked pepper to taste.
10 - Ladle risotto into bowls; garnish with extra thyme and Parmigiano. Serve immediately.
