CousCous Risotto w/ Wild Mushrooms, Pecorino Cheese and Smoked Tomoto Jus

[Guest guest]

Kristin notes: Reduce the olive oil to further reduce the fat. You could

also use nofat parmesan but I think the pecorino would be better. Most of us

probably don't have white truffle oil around either so we can subtract those

fat grams (about 7 total). I guessed at the number of servings. This may

serve more.

 

* Exported from MasterCook *

 

CousCous Risotto w/ Wild Mushrooms, Pecorino Cheese and Smoked Tomoto Jus

 

Recipe By :Regina's Vegetarian Table

Serving Size : 4 Preparation Time :0:00

Categories : ** ELF & MCR ** VegRecipe

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup shallots -- chopped or green onion

1 tablespoon garlic -- slivered

2 c shiitake mushrooms -- stems removed, sliced

2 tablespoons olive oil

2 cups large Israeli type cous cous

1/2 cup dry white wine

4 cups nonfat chicken broth -- or vegetable broth

1 tablespoon lemon zest -- grated

1/2 cup tomato -- diced firm ripe, seeded

1/4 cup chopped chives

1/2 cup pecorino -- freshly grated

Smoked Tomato Jus

2 pounds tomatoes -- sweet large ripe

4 garlic cloves -- parboiled

4 rosemary sprigs

1/4 teaspoon chipotle chile canned in adobo -- minced

cayenne (optional)

nofat chicken or vegetable broth

1/2 tablespoon white truffle butter or truffle oil

balsamic vinegar

salt and freshly ground pepper to taste

 

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

Add the cous cous and sauté for a minute or two longer. Add the wind and 1

cup of 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, basil

sprigs and the truffle oil. Surround with smoked tomato jus, if using.

 

Tomato Jus: (yields 2 cups) Core the tomatoes and stuff each tomato with 1

clove of garlic and 1 rosemary sprig. Place the tomatoes in a heat proof pan

at least 1 inch deep and smoke them for 15-20 minutes over moderate heat or

until they are softened. Discard the rosemary sprigs.

 

Place the tomatoes with the garlic in a food processor. Add chipotle if using

and process until smooth. Strain pressing down on solids. Discard solids and

thin to a light sauce or juice consistency with stock. Place the mixture in a

small sauce pan and heat to a simmer. Whisk in truffle butter. Season to

taste with drops of balsamic vinegar, salt and pepper and keep warm

 

Source:

" http://www.pbs.org/regina/recipes2/series_300/e308r.htm#Cous Cous "

S(Formatted by Whome40 Mar 2000):

" "

 

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Per serving: 911 Calories (kcal); 14g Total Fat; (12% calories from fat); 40g

Protein; 175g Carbohydrate; 8mg Cholesterol; 737mg Sodium

Food Exchanges: 10 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

Serving Ideas : Garnish: Grilled or roasted fresh wild mushrooms such as

morel or oyster, deep fried basil sprigs and drop of truffle oil, if desired.

 

Recommended Wine: The earthiness of the mushrooms and the lemon zest would

work well with either a rich Chardonnay or one of the Maritage whites. Soft

reds such as Pinot Noir, Merlot or Italian Chiantis also pair nicely but I'd

cut the amount of lemon zest in half.

 

NOTES : Kristin notes: Reduce the olive oil to further reduce the fat. You

could also use nofat parmesan but I think the pecorino would be better. Most

of us probably don't have white truffle oil around either so we can subtract

those fat grams (about 7 total). I guessed at the number of servings. This

may serve more.

Nutr. Assoc. : 0 0 0 0 449 0 0 0 0 0 1034 0 0 0 0 0 0 25062 244 0 0