Bulgur Risotto with Porcini Mushrooms

Ingredients

• Bulgur 5 oz
• Onion 1 head
• Garlic 2 cloves
• Dry White Wine 5 fl oz
• Chicken Broth 5 fl oz
• Parmesan Cheese 0 oz
• Frozen White Mushrooms 5 oz
• Butter 0 oz
• 33% Cream 5 fl oz
• Olive Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Parsley to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Finely chop the onion and garlic.

Step 3

In a dry deep skillet, lightly toast the bulgur. Transfer it to a bowl.

Step 4

In the same skillet, heat olive oil and sauté the onion until soft. Add the garlic at the very end.

Step 5

Add the bulgur to the skillet with the vegetables, pour in the wine, and simmer for 2 minutes.

Step 6

Pour the bulgur with broth and simmer until cooked.

Step 7

In a separate skillet, heat the butter and sauté the sliced white mushrooms.

Step 8

When the mushrooms are browned, pour in the cream and simmer on low heat for 10 minutes.

Step 9

Stir grated Parmesan cheese into the cooked bulgur. Season with salt and pepper.

Step 10

Serve the finished bulgur risotto garnished with porcini mushrooms and sprinkled with finely chopped parsley. Stir just before eating.