Couscous Risotto with Wild Mushrooms and Pecorino Cheese
| Yield: | 1 Servings |
| Categories: | Grains |
| 1/3 | c | Chopped shallots or green onions |
| 1 | tb | Slivered garlic |
| 2 | c | Sliced Shiitake mushrooms; stems removed |
| 2 | tb | Olive oil |
| 2 | c | Large Israeli type couscous |
| 1/2 | c | Dry white wine |
| 4 | c | Rich chicken or vegetable stock |
| 1 | tb | Grated lemon zest |
| 1/2 | c | Seeded diced firm ripe tomato |
| 1/4 | c | Chopped chives |
| 1/2 | c | Freshly grated Pecorino cheese |
| GARNISH | ||
| Grilled or roasted fresh wild mushrooms such as Morel or Oyster and grilled scallions if desired |
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