Couscous Risotto W/ Wild Mushrooms and Pecorino Cheese
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CATEGORY
CUISINE
TAG
YIELD
Vegetables, Meats, Grains, Dairy
Israeli
New, Text, Import
1
Servings
INGREDIENTS
1/3
c
Shallots Or Green Onions, chopped
1
tb
Slivered Garlic
2
c
Shiitake Mushrooms, sliced, stems remove
2
tb
Olive Oil
2
c
Israeli Type Couscous (Large)
1/2
c
Dry White Wine
4
c
Rich Chicken Or Vegetable Stock
1
Tablepoon Lemon Zest, grated
1/2
c
Firm Ripe Tomato, seeded, diced
1/4
c
Chives, chopped
1/2
c
Pecorino Cheese, freshly grated
Fresh Wild Mushrooms*, Grilled or roasted
Grilled Scallions
INSTRUCTIONS
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@icanect.net>
Date: Wed, 18 Dec 1996 04:09:54 -0500 (EST)
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