Couscous Risotto with Wild Mushrooms and Pecorino Cheese

Title:
Couscous Risotto with Wild Mushrooms and Pecorino Cheese

Yield:
1 Servings

Categories:
Pulses,
Grains




Ingredients:





   1/3 c  Chopped shallots or green


          -onions


     1 tb Slivered garlic


     2 c  Sliced Shiitake mushrooms;


          -stems removed


     2 tb Olive oil


     2 c  Large Israeli type couscous


   1/2 c  Dry white wine


     4 c  Rich chicken or vegetable


          -stock


     1 tb Grated lemon zest


   1/2 c  Seeded diced firm ripe


          -tomato


   1/4 c  Chopped chives


   1/2 c  Freshly grated Pecorino


          -cheese





----------------------------------GARNISH----------------------------------


          Grilled or roasted fresh


          -wild mushrooms such as


          -Morel or Oyster and grilled


          -scallions if desired





 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 
on


 Nov 30, 1997