Recipe - Couscous Risotto W Wild Mushrooms And Pecorino Cheese

1/3 cup Shallots Or Green Onions,
chopped
1 tablespoon Slivered Garlic
2 cup Shiitake Mushrooms, cut or sliced up ,
stems remove
2 tablespoon Olive Oil
2 cup Israeli Type Couscous
(Large)
One half cup Dry White Wine
4 cup Rich Chicken Or Vegetable
Stock
1 Tablepoon Lemon Zest, grated
One half cup Firm Ripe Tomato, seeded,
minced
One fourth cup Chives, chopped
One half 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

NOTES : *such as Morel or Oyster

Posted to MCRecipe Digest V1 #351

Recipe by: COOKING RIGHT SHOW #CR9686

From: Bill Spalding billspa@icanect.net

Date: Wed, 18 Dec 1996 04:09:54 0500 (EST)