# Ingredient list:
→ 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 - 0.53 cup dry white wine
08 - 4.2 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 - 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)
# How-to:
01 - Preheat oven to 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.
02 - Heat 2 tablespoons butter and olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add mushrooms and sauté for 6–8 minutes until golden and tender. Remove mushrooms and set aside.
03 - In the same pot, add olive oil if needed. Sauté onion until translucent, about 3 minutes. Stir in garlic and cook for an additional minute.
04 - Add arborio rice and toast, stirring, for 2 minutes until glossy and slightly translucent.
05 - Pour in white wine and stir until completely absorbed by the rice.
06 - Place the cedar plank at an angle on the pot’s edge so steam and heat infuse the risotto with cedar aroma without submerging the plank. Add thyme sprigs.
07 - Ladle warm vegetable stock one addition at a time, stirring frequently and allowing each to absorb before adding more. Continue for 18–20 minutes until rice is creamy and al dente, using as much stock as needed.
08 - Return sautéed mushrooms to the pot during the last 5 minutes of cooking. Remove thyme sprigs and cedar plank.
09 - Stir in grated Parmigiano Reggiano, 2 tablespoons butter, and lemon zest if using. Season with salt and freshly cracked black pepper to taste.
10 - Plate hot risotto garnished with extra thyme and Parmigiano Reggiano.
