Winter warmer

Bulgur with porcini mushrooms and Jerusalem artichoke

I don’t  think I have told you that in these days the green hills of Umbrian were covered with snow, there were two days when the landscape was completely white, it was great. As an excuse for this bitter cold , I don’t know if you noticed, but I made the chocolate cake, and yesterday a finger food white as snow. To stay on the same line I thought to prepare this hot dish  Bulgur with porcini mushrooms and “Jerusalem artichoke” or Topinambur as I call them, I liked the idea of doing something that looked like a risotto, but is not rice! This wonderful dish has warmed the evening , plus the wood burning in the fireplace warmed the kitchen. However, as my old friend in the village  would say: “God willing, tomorrow is another day.”

Ingredients for 4 people (but we ate in two)
300 grams of Bulgur
100 g Jerusalem artichokes
200 grams mushrooms
½ cup dry white wine
1 clove garlic
chopped parsley
400 ml of water
200 ml vegetable stock
EVO Oil
a knob of butter
Salt and pepper
Grated Parmesan

How it works:
In a frying pan heat the oil with garlic(dressed) and parsley chopped finely, add the porcini mushrooms and Jerusalem artichokes finely chopped, add the wine and when it has evaporated turn off.Take  away the garlic and leave the frying pan  to one side. In an earthenware pot heat the oil and add the Bulgur, cook and stir for a minute, add water and broth. Cook for about 15 minutes on medium heat, until the total absorption of water. Combine mushrooms and Jerusalem artichokes , mix together. Take off  the flame  combine the butter and parmesan, stir and then rest  before serving.