posted RisaG
Exported from MasterCook *
Bulghur Risotto with Asparagus and Porcini
Recipe By : Le Mas Tourteron, Gordes, France
Serving Size : 6 Preparation Time :0:00
Categories : May Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tbsp. butter, divided use
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 tsp. cornstarch dissolved in 1 Tbsp water
2 tbsp. fresh tarragon -- chopped
Add'l Parmesan Cheese -- freshly grated
Melt 4 tbsp. butter 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, cornstarch slurry, tarragon and remaining 1 tbsp. butter.
Serve, passing additional grated parmesan, if desired.