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)

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