← All recipes

Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese

Couscous Risotto W/ Wild Mushrooms & Pecorino Cheese comes together with Shallots Or Green Onions Chopped, Slivered Garlic, Olive Oil, Rich Chicken Or Vegetable Stock, and Firm Ripe Tomato Seeded Diced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tbsp
• 2 tbsp
• 4 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 Cups Shiitake Mushrooms -- sliced, stems remove 2 Tablespoons Olive Oil

3. 3

   Garnish

4. 4

   Fresh Wild Mushrooms* -- Grilled or roasted

5. 5

   Saute the shallots, garlic and shiitakes in olive oil until lightly colored.

6. 6

   Add the couscous and saute for a minute or two longer.

7. 7

   Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed.

8. 8

   Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes).

9. 9

   Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.