Couscous risotto with wild mushrooms and pecorino cheese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Chopped shallots or green onions |
| 1 | tablespoon | Slivered garlic |
| 2 | cups | Sliced Shiitake mushrooms; stems removed |
| 2 | tablespoons | Olive oil |
| 2 | cups | Large Israeli type couscous |
| ½ | cup | Dry white wine |
| 4 | cups | Rich chicken or vegetable stock |
| 1 | tablespoon | Grated lemon zest |
| ½ | cup | Seeded diced firm ripe tomato |
| ¼ | cup | Chopped chives |
| ½ | cup | Freshly grated Pecorino cheese |
| Grilled or roasted fresh wild mushrooms such as Morel or Oyster and grilled scallions if desired | ||
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 liq uid 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 serving Recipe by: COOKING LIVE SHOW #CL8749 Posted to MC-Recipe Digest V1 #939 by The Meades <kmeade@...> on Nov 30, 1997