Tonights Side Dish

[Guest guest]

Tonights Side dish was delicious - an adaptation of a recipe from the

May issue of Bon Appetit. Really good and different:

 

* Exported from MasterCook *

 

Bulghur Risotto with Asparagus and Porcini (adapted)

 

Recipe By : Le Mas Tourteron, Gordes, France

Serving Size : 6 Preparation Time :0:00

Categories : May Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsp butter

2 tbsp canola oil or extra-virgin olive oil

1 lg 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 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 often until liquid is 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 add'l grated parmesan, if desired.

 

From Bon Appetit, May 1999, p. 42

 

 

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NOTES : * To rehydrate porcini, pour boiling water over the mushrooms

for 15-20 minutes. When soft, drain into bowl and dry with paper towels.

Save liquid for other purposes, it is wonderful as stock.

 

Adapted from restaurant recipe in Bon Appetit, May 1999 issue. Original

recipe had peas, cream and a lot of butter. You can cut the fat a bit

and it will still taste good.

 

RisaG