Save on Pinterest A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
I remember the first time I tried making this risotto the cedar aroma immediately took the dish to a new level of cozy sophistication.
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 Cedar Plank:
- 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.
- 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:
- 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 on Pinterest This dish brings our family together every autumn a true woodland comfort experience.
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 on Pinterest This risotto truly shines when made with patience and love delivering rich and comforting flavors.
Recipe Questions & Answers
- → What type of mushrooms work best?
A mix of wild mushrooms like cremini, shiitake, and oyster adds depth and earthiness to the dish.
- → How does the cedar wood plank influence the flavor?
Steaming near the cedar plank releases a gentle smoky aroma that infuses the risotto subtly without overpowering it.
- → Can I use a different herb instead of thyme?
Fresh thyme complements the earthy mushrooms well, but rosemary or sage can be alternatives for a different herbal note.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Chardonnay enhances the risotto’s creamy texture and earthy flavors beautifully.
- → How do I achieve a creamy texture without cream?
Slowly adding warm vegetable stock while stirring allows the arborio rice to release its starches, creating natural creaminess.