Recipe - Couscous Risotto With Wild Mushrooms And Pecorino Cheese

1/3 cup Chopped shallots or green
onions
1 tablespoon Slivered garlic
2 cup Sliced Shiitake mushrooms;
stems removed
2 tablespoon Olive oil
2 cup Large Israeli type couscous
One half cup Dry white wine
4 cup Rich chicken or vegetable
stock
1 tablespoon Grated lemon zest
One half cup Seeded minced firm ripe
tomato
One fourth cup Chopped chives
One half cup Freshly grated Pecorino
cheese

GARNISH
Grilled or roasted fresh
wild mushrooms such as
Morel or Oyster and grilled
scallions if desired

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 liq uid 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 serving

Recipe by: COOKING LIVE SHOW #CL8749

Posted to MCRecipe Digest V1 #939 by The Meades kmeade@idsonline.com on
Nov 30, 1997