Pin it A creamy, aromatic risotto infused with earthy mushrooms, fresh thyme, and a subtle cedarwood essence—perfect for rustic, woodland-inspired comfort dining.
I first prepared this risotto on a chilly autumn evening and it quickly became a family favorite, reminding us of cozy woodland dinners.
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.
Pin it This dish has brought our family together on many chilly nights creating warm memories over every creamy bite.
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) and 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.
Pin it 
This risotto is best enjoyed fresh but makes wonderful leftovers that reheat beautifully.
Recipe Questions & Answers
- → What mushrooms work best?
Mixed wild mushrooms like cremini, shiitake, and oyster provide a depth of earthy flavor and tender texture.
- → How is cedarwood used in the cooking?
A soaked cedar plank is baked to release aroma, then placed at the pot's edge to infuse the risotto subtly without direct contact.
- → Can I substitute the white wine?
Dry white wine enhances flavor, but you can replace it with extra vegetable stock for a milder taste.
- → What is the role of thyme in this dish?
Fresh thyme adds a bright, herbal aroma that complements the mushrooms and cedar essence perfectly.
- → How do I know when the risotto is ready?
The rice should be creamy and al dente, tender but still firm to the bite, after about 18–20 minutes of gradual cooking.