Bulgur-Wheat Risotto

5 cups vegetable broth (can be substituted with chicken broth or water)

1 tbsp butter
1 tbsp olive oil
1 medium onion, diced
2 cups bulgur
3/4 cup dry white wine*
3/4 cup Parmesan cheese*
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Place stock in a saucepan and keep just below a simmer. Place a risotto pan (any heavy deep skillet) over medium-high heat. Add butter and oil. Add onion and cook till translucent. Add bulgur and cook until lightly toasted (3 to 4 min).

Reduce heat to med and add the wine. Cook stirring until all of the liquid has evaporated. Add one cup stock to the pan continue stirring until all of the liquid has evaporated. Repeat with three more cups of stock, letting liquid evaporate between additions. Taste the risotto to see if the bulgur is cooked; it should be tender with just a bit of chewiness. If it is still too hard, continue adding stock a little at a time, stirring until done.

Remove risotto from heat and stir in 1/2 cup of stock, parsley, cheese and season with salt and pepper.

6 side dish servings.

*Not available at the Co-Op.

Source: 8-29-99 NY Times Magazine