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

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