Whenever I’m in the mood for something that is quick to make but tastes like it took hours, I turn to risotto. Ever since I watched Rachel Ray make it on 30-Minute Meals years ago and saw how easy it was to make, I’ve been hooked.
The best thing about risotto is that you can make it with tons of different things—for herbivores and carnivores—for meal variety. Add shrimp or chicken for meat eaters, or cheese and herbs or even peas for an easy vegetarian meal.
I got a good deal on a wedge of Parmigiano Reggiano and my plan was to just make some creamy risotto until I spotted a nice batch of shitake mushrooms. It would’ve been nice to find Portobello mushrooms or even crimini, but I do love shitake and I was happy to snap up a few hundred grams.
Growing up I wasn’t really introduced to many cuisines around the world. In my town there was Mexican-tons of Mexican—and there were plenty of Chinese restaurants. Not Thai or Vietnamese or Japanese, just plain egg rolls and fried rice Chinese food. But a few months ago I ate bulgur for the first time as part of a yummy Middle Eastern dish.
I was hooked.
The bulgur was fluffy with the perfect amount of salt and it was made with just a little bit of turmeric to give it a nice smoky flavor. Served with some succulent chicken and beef soaked with coconut milk and seasoned with cumin and curry and a variety of spices. Needless to say I have spent the last few months trying to perfect the taste of the bulgur to no avail. Although bulgur requires the same 2 to 1 ratio as rice, it requires much less time to become too soggy to eat.