*  Exported from  MasterCook II  *

           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