* Exported from BigOven *

Couscous Risotto With Wild Mushrooms And Pecorino Cheese

Recipe By :John Ash
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Mushrooms Rice

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1/3 cup Chopped shallots or green onions
1 tablespoon Slivered garlic
2 cups Sliced shiitake mushroom caps
reserve stems for another use
2 tablespoon Olive oil
2 cups Large Israeli-type couscous
1/2 cup Dry white wine
4 cups Rich chicken or vegetable stock
1 tablepoon Grated lemon zest
1/2 cup Seeded diced firm ripe tomato
1/4 cup Chopped chives
1/2 cup Freshly-grated pecorino cheese
=== Garnish ===
Grilled or roasted fresh wild mushrooms
such as Morel or Oyster
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 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.
This recipe yields 6 servings.

Recipe Source: Cooking Right with John Ash
Formatted for MasterCook Joe Comiskey -

Recipe USA Group

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