# 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 - ½ cup dry white wine
08 - 4¼ cups vegetable stock, kept warm
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 - 1¾ 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)
# How to Make It:
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 - In a large heavy-bottomed pot or Dutch oven, heat butter and olive oil over medium heat. Add mushrooms and sauté until golden and tender, about 6–8 minutes. Remove and set aside.
03 - Add olive oil if needed to the same pot, then add onion and cook until translucent, about 3 minutes. Stir in garlic and cook for 1 minute.
04 - Add arborio rice and toast, stirring constantly, for 2 minutes until grains are glossy and slightly translucent.
05 - Pour in white wine and stir until fully absorbed by the rice.
06 - Place cedar plank at an angle on the edge of the pot, ensuring it is not submerged. Add thyme sprigs to the pot for infusion.
07 - Add warm vegetable stock one ladleful at a time, stirring frequently and waiting for absorption before adding more, until risotto is creamy and al dente, about 18–20 minutes.
08 - Return mushrooms to the pot during the last 5 minutes of cooking. Remove thyme sprigs and cedar plank before finishing.
09 - Stir in grated Parmigiano Reggiano, butter, and lemon zest if using. Season with salt and freshly cracked black pepper to taste.
10 - Serve hot, garnished with additional thyme and Parmigiano Reggiano.
