Risotto With Mushroom And Bulgur


  • 3 tablespoons of riviera olive oil
  • 2 tablespoons of finely chopped onions
  • 1,5 glass of Extra Extra Coarse Bulgur
  • 1 clove of garlic ( finely chopped )
  • 200 g fresh cultivated mushroom or
  • 100 g wild mushroom ( small chopped )
  • 1 tablespoon of chopped fresh basil
  • 1 tablespoon of apple vinegar
  • 6 tablespoons of grated parmesan
  • 3 tablespoons of butter
  • 4,5 glasses of chicken broth
  • Salt and fresh grinded black pepper


1- Lightly sauté onion and garlic in an aluminium pan under medium heat. Add Extra Extra Coarse Bulgur bulgur into the pan and continue sautéing. Add small chopped mushrooms and char for 3 more minutes.

2- Boil chicken broth in a separate cup. Take a half ladle from boiling chicken broth and pour onto bulgur. Add one more ladle of chicken broth when bulgur absorbed it.

3- Repeat this process until bulgur swells. Check its salt and add as required. Turn the heat off after pouring last chicken broth and add black peper and basil.

4- Continue mixing it with a wooden spoon. Finally, add grated parmesan and butter. Form the consistence while continuing to mix with a wooden spoon.

5- You should add the butter and parmesan at the moment of serving and consume within 15 minutes at the latest after this phase.