Couscous risotto w/ wild mushrooms & pecorino cheese

 
            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