Couscous Risotto With Wild Mushrooms And Pecorino Cheese Recipe
Servings: 1
Ingredients
- 1/3 c. Shallots Or possibly Green Onions, minced
- 1 Tbsp. Slivered Garlic
- 2 c. Shiitake Mushrooms, sliced, stems remove
- 2 Tbsp. Extra virgin olive oil
- 2 c. Israeli Type Couscous (Large)
- 1/2 c. Dry White Wine
- 4 c. Rich Chicken Or possibly Vegetable Stock
- 1 x Tablepoon Lemon Zest, grated
- 1/2 c. Hard Ripe Tomato, seeded, diced
- 1/4 c. Chives, minced
- 1/2 c. Pecorino Cheese, freshly grated Fresh Wild Mushrooms*, Grilled or possibly roasted Grilled Scallions
Directions
- Saute/fry the shallots, garlic and shiitakes in extra virgin olive oil till lightly colored. Add in the couscous and saute/fry for a minute or possibly two longer. Add in the wine and 1 c. of the stock and stir occasionally till liquid is absorbed.
- Add in remaining stock and continue to cook and stir occasionally till stock is nearly absorbed (about 10 min). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in hot bowls topped with grilled mushrooms and scallions if using.
- Yield: 6 servings
- NOTES :*such as Morel or possibly Oyster
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