Week 36: Bulgar Wheat Risotto |
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05/Sep/2010 |
This was a normal risotto but made using bulgar wheat instead of rice. I started by frying some diced chicken for a few minutes then adding stock and poaching gently for about an hour. I normally wouldn't cook the chicken for this long if it was going to be cooked further in a risotto but it had gone a couple of days past its best-before date so we decided to play it safe.
After removing the chicken and pouring the stock into a jug to reserve it, I fried some finely diced pepper and onion, before adding some finely chopped garlic and a few flakes of dried chilli. I added the bulgar wheat (I can't remember the exact amount - around 75g per person or whatever it said on the packet) and some of the chicken stock. I reduced the pan to a low simmer.
I kept adding small amounts of stock until the bulgar wheat was cooked. Just before serving, I added a pinch of sea salt and a sprinkle of chopped parsley.
It was the London Champs small animal show again, held at the Rivermead Leisure Centre. Like last year, I went for a walk along the river towards the town centre.
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