Couscous risotto w/ wild mushrooms and pecorino cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shallots Or Green Onions, chopped |
| 1 | tablespoon | Slivered Garlic |
| 2 | cups | Shiitake Mushrooms, sliced, stems remove |
| 2 | tablespoons | Olive Oil |
| 2 | cups | Israeli Type Couscous (Large) |
| ½ | cup | Dry White Wine |
| 4 | cups | Rich Chicken Or Vegetable Stock |
| 1 | Tablepoon Lemon Zest, grated | |
| ½ | cup | Firm Ripe Tomato, seeded, diced |
| ¼ | cup | Chives, chopped |
| ½ | cup | Pecorino Cheese, freshly grated |
| Fresh Wild Mushrooms*, Grilled or roasted | ||
| Grilled Scallions | ||
Directions
GARNISH
Saute the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed.
Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.
Yield: 6 servings
NOTES : *such as Morel or Oyster Posted to MC-Recipe Digest V1 #351 Recipe by: COOKING RIGHT SHOW #CR9686 From: Bill Spalding <billspa@...> Date: Wed, 18 Dec 1996 04:09:54 -0500 (EST)