Couscous Risotto With Wild Mushrooms And Pecorino Cheese

Recipe Ingredients

1/3 cup	20g / 0.7oz	Chopped shallots or green onions
1 tablespoon	15ml	Slivered garlic
2 cups	474ml	Sliced shiitake mushroom caps
		(reserve stems for another use)
2 tablespoons	30ml	Olive oil
2 cups	474ml	Large Israeli-type couscous
1/2 cup	118ml	Dry white wine
4 cups	948ml	Rich chicken or vegetable stock
1		Grated lemon zest
1/2 cup	31g / 1.1oz	Seeded diced firm ripe tomato
1/4 cup	36g / 1.3oz	Chopped chives
1/2 cup	73g / 2.6oz	Freshly-grated pecorino cheese
		Garnish
		Grilled or roasted fresh wild mushrooms
		(such as Morel or Oyster)
		Grilled scallions - if desired

Recipe Instructions

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.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9686 broadcast 12-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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