Flowering hyssop thyme is a member of the thyme family, with the flavor and aroma of thyme, pine, and lavender. This aromatic herb is native to the Middle East and is the main ingredient in the spice blend za’atar. It pairs well with mushrooms and adds a herbal, floral character to this dish. The dried herbes are added with the rice and sauteed for a few minutes in order for the flavours to develop.
This risotto can be served by itself as a first course or as a main accompanied by a green salad or steamed vegetables.
Ingredients
- •1.1 liter (4 1/2 cups) broth
- •1 tablespoon avocado or olive oil
- •3 tablespoons butter
- •1 small onion, finely chopped
- •1 teaspoon Flowering Hyssop Thyme (from Burlap & Barrel)
- •200 grams (1 cup) risotto rice (Carnaroli or Arborio)
- •200-300 grams (1-1.5 cups) chopped mushrooms of your choice (e.g., shiitake, cremini, portobello), chopped
- •120 ml (1/2 cup) white wine
- •Freshly grated parmesan cheese, as needed
- •Salt and pepper, as needed
- •Fresh parsley, chopped (for garnish)
Preparation
In a medium saucepan, heat the broth until steaming then keep it over low heat. In a large saucepan over medium heat, combine the oil and 1.5 tablespoons of the butter. Add the onion and sauté until soft and translucent. Add the Flowering Hyssop Thyme and rice, stirring until the grains are well coated.
Pour in the wine and stir continuously until fully absorbed. Add hot broth 120 ml (1/2 cup) at a time, stirring frequently. Allow the liquid to reduce by two-thirds before adding more. Continue adding broth until the rice is al dente and the risotto has a creamy consistency.
Remove from heat, stir in the remaining butter, and fold in grated cheese to taste. Season with salt and pepper. Cover and let the risotto rest for 3 minutes before serving.
Garnish with the chopped parsley, and serve hot.
