Couscous Risotto With Wild Mushrooms And Pecorino Cheese Food

COUSCOUS RISOTTO WITH WILD MUSHROOMS

Steps:

• Sauté the shallots, garlic and shiitakes in olive oil until lightly colored. Add the couscous and sauté for 1-2 more minutes. 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, tomato, chives and cheese and serve immediately in warm bowls.

MUSHROOM COUSCOUS

Steps:

• Cook 8 ounces sliced cremini mushrooms in butter in a large skillet over medium-high heat, 4 to 5 minutes. Season with salt and pepper. Add 1 teaspoon each chopped garlic and thyme; stir 1 minute, then remove to a plate. Add 1 1/4 cups chicken broth, 2 tablespoons butter and a pinch of salt to the skillet. Bring to a boil, then pour over 1 cup couscous in a bowl. Cover and set aside 5 minutes. Stir in some chopped parsley and the mushrooms.

COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE

Steps:

• 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.

MUSHROOM-PECORINO SALAD

Steps:

• Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.

WILD MUSHROOM COUSCOUS

Steps:

• In a large nonstick skillet set over moderate heat, warm the oil until hot. Add the onion and cook, stirring, 5 minutes. Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 minutes more. Add the sausage and cook, stirring, until no longer pink. Add the water, bouillon cubes, herbes de Provence, red pepper flakes, and lemon pepper, bring to a boil and simmer, stirring for 2 minutes. Add the couscous and simmer, stirring occasionally until tender. Before serving stir in the dill. Serve the couscous in bowls, drizzled with extra virgin olive oil and freshly grated Parmesan if desired.

COUSCOUS RISOTTO

Steps:

• Place oil in a 14- by 9- by 2-inch oval dish. Cook, uncovered, at 100 percent in a high-power oven for 2 minutes. Stir in onion and garlic. Cook for 2 minutes. Stir in spices and cook for 3 minutes.
• Stir in couscous and pour broth over mixture. Cook for 10 minutes.
• Remove from oven. Stir in salt and pepper.