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A scrumptious shiitake risotto with soy sauce, parmesan cheese, fresh chives and an egg yolk... And more about my cooking class in Shanghai!

Bulgur Risotto with Porcini Mushrooms (Wheat Recipes)

A lush bulgur risotto with mushrooms!

Course Lunch, Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories per serving 413 kcal

Ingredients

  • 7 oz bulgur wheat (200 g)
  • 2 cups chicken or vegetable stock (480 ml)
  • a good handful dried porcini mushrooms
  • 2 tbsp onion chopped
  • 1 large garlic clove chopped
  • 2 tbsp unsalted butter
  • 2 tbsp parmesan cheese grated
  • 1 tbsp olive oil
  • pepper
  • salt

Instructions

  1. Soak the porcini mushrooms in a little water until rehydrated. Don’t add too much water, we need the soaking liquid for the risotto as well later on.
  2. Add the olive oil and a tablespoon of the butter to a large saucepan. Place it over medium heat until melted. Then add the chopped onion and garlic clove.
  3. Gently fry the onion and garlic for 3 minutes. Season with pepper and salt. Then add the bulgur wheat. Stir well. Then pour in a little of the stock.
  4. Stir and let the stock vaporise. Then add more stock until the bulgur is almost tender. In the end add the soaked porcini and the soaking liquid.

  5. Stir and cook the risotto for another 3 to 4 minutes. Stir in the rest of the butter and parmesan cheese. Check the seasoning. Add pepper or salt to taste. Then take the pan off the heat and scoop the bulgur risotto onto plates. Serve hot.