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Post by ellise on Jul 22, 2005 17:41:12 GMT 10
Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese
1/3 C Shallots Or Green Onions -- chopped 1 Tbsp Slivered Garlic 2 C Shiitake Mushrooms -- sliced, stems remove 2 Tbsp Olive Oil 2 C Israeli Type Couscous (Large) 1/2 C Dry White Wine 4 C Rich Chicken Or Vegetable Stock 1 Tbsp Lemon Zest -- grated 1/2 C Firm Ripe Tomato -- seeded, diced 1/4 C Chives -- chopped 1/2 C Pecorino Cheese -- freshly grated
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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