posted RisaG
Bulghur Risotto with Asparagus and Porcini
Exported from MasterCook *
Recipe By : Le Mas Tourteron, Gordes, France
Serving Size : 6 Preparation Time :0:00
Categories : May Side Dishes
Amount Measure Ingredient -- Preparation Method
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3 tbsp. butter
2 tbsp. canola oil or extra-virgin olive oil, divided
1 large onion -- chopped
3 cloves garlic -- minced
1 1/2 cups bulghur wheat
4 cups vegetable stock -- or canned broth
1 lb. asparagus -- trim/cut in 3/4" pc
1/2 oz. dried porcini mushrooms -- rehydrated in water
3/4 cup Parmesan cheese -- freshly grated
1/4 cup milk
1 tsp. cornstarch dissolved in 1 Tbsp water
2 tbsp. fresh tarragon -- chopped
Add'l Parmesan Cheese -- freshly grated
Melt butter and 1 tbl. oil in heavy, large saucepan over medium heat. Add onion and garlic; saute until light golden, about 5 minutes.
Mix in bulghur. Add 1/2 cup stock and cook until absorbed, stirring often, about 5 minutes.
Add 1/2 cup stock 2 more times, simmering after each addition and stirring until absorbed.
Mix in asparagus.
Continue adding stock 1/2 cup at a time until bulghur is tender and mixture
is creamy, simmering after each addition and stirring often until stock is
absorbed, about 20 minutes.
Add mushrooms and cook 3 minutes longer.
Stir in 3/4 cup Parmesan, milk, cornstarch slurry, tarragon and remaining 1 tbsp oil.
Serve, passing additional grated Parmesan, if desired.