Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese

* Exported from MasterCook II *

Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese

Recipe By : COOKING RIGHT SHOW #CR9686
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Cup Shallots Or Green Onions -- chopped
1 Tablespoon Slivered Garlic
2 Cups Shiitake Mushrooms -- sliced, stems remove
2 Tablespoons Olive Oil
2 Cups Israeli Type Couscous (Large)
1/2 Cup Dry White Wine
4 Cups Rich Chicken Or Vegetable Stock
1 Tablepoon Lemon Zest -- grated
1/2 Cup Firm Ripe Tomato -- seeded, diced
1/4 Cup Chives -- chopped
1/2 Cup Pecorino Cheese -- freshly grated
--Garnish--
Fresh Wild Mushrooms* -- Grilled or roasted
Grilled Scallions

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

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NOTES : *such as Morel or Oyster