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Couscous Risotto With Wild Mushrooms And Pecorino Cheese
Yields: 6 serving(s)
Ingredients
- 1/3 cup(s) chopped shallots or green onions
- 1 tablespoon(s) slivered garlic
- 2 cup(s) sliced shiitake mushrooms; stems removed
- 2 tablespoon(s) olive oil
- 2 cup(s) large israeli type couscous
- 1/2 cup(s) dry white wine
- 4 cup(s) rich chicken or vegetable stock
- 1 tablespoon(s) grated lemon zest
- 1/2 cup(s) seeded diced firm ripe tomato
- 1/4 cup(s) chopped chives
- 1/2 cup(s) freshly grated pecorino cheese
Garnish
- Grilled or roasted fresh wild mushrooms such as morel or oyster and grilled scallions if desired
Directions
- 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.
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