Best 4 Couscous Risotto With Wild Mushrooms And Pecorino Cheese Recipes

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.;

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.

WILD MUSHROOM RISOTTO

Steps:

• Mushroom Garnish: While stock is simmering, mince the shallot and garlic. (Note: Chef Kaysen minces a whole shallot, but uses only half.) Set aside. Prepare chanterelles by tearing them into smaller pieces, like string cheese. If the chanterelles are very dirty, rinse in a bowl of water and gently wring through a clean dish towel to remove the absorbed water. Set aside. Slice the creminis and set aside. Pluck the tops of the maitakes from the base and set tops aside; add bases to stock (optional). Heat a large skillet over medium-high heat. Add 1 tablespoon oil and as many mushrooms as can fit in one layer. Sauté until mushrooms have just begun to caramelize, 1-2 minutes. Add a pinch of salt, remaining tablespoon of oil, and the butter. Stir and sauté another 1-2 minutes. Add shallots and garlic; stir and sauté for 1-2 minutes. Pull thyme leaves from the stem, roughly chop, and add to mushrooms. Turn off the heat and set the skillet aside.
• Risotto: Peel and trim the onion. Heat the oil in a large pot over medium-high heat; then add onions and a pinch of salt. Stir and cook until onions are translucent, 3-5 minutes. Add rice and stir constantly, until the grains are translucent around the edges, 3-5 minutes. Add wine and cook, stirring constantly, until the liquid is absorbed into the rice. Reduce heat to medium. Add the Mushroom Stock 1 cup at a time, stirring continually after each addition until the rice has absorbed almost all of the liquid before adding the next cup. This should take about 20 minutes total. (Make sure no grains are sticking to the sides of the pot.)
• When the rice has absorbed most of the liquid and has thickened, add ½ cup of the reserved Mushroom Purée and a pinch of salt; stir to combine. (Remaining purée can be frozen for up to 2 months.) Stir in Parmigiano and Pecorino, then turn off heat. Add mascarpone; add more Parmigiano and salt to taste. Stir until combined and creamy.Divide the risotto into 6 serving bowls. Evenly divide warm Mushroom Garnish on top of each. Garnish with a final dusting of grated Parmigiano and serve immediately.
• Set a medium pot over medium heat and add 2 tablespoons olive oil. Clean mushrooms by gently wiping away the dirt with a clean towel. Set aside. Smash and mince the garlic. To the pot, add the minced shallot, garlic, and a pinch of salt. Stir and sweat until translucent, 5 minutes. Meanwhile, roughly chop the mushrooms and add to the pot along with the thyme leaves. Turn heat to high, add the Madeira, and stir to deglaze the pan; continue cooking until the liquid has mostly evaporated (called au sec in French), 5 minutes. Add the water, bring to a simmer, and cook over low heat, uncovered, 30-45 minutes.
• Part 2: After 30-45 minutes, taste the stock and add salt to taste. Pour the stock through a fine-mesh strainer into a large container; add warm water until you have 8 cups of liquid. Set Mushroom Stock aside. In a blender or food processor, puree the solids from the stock )adding a bit of stock as needed). Season to taste with salt and set aside.

RISOTTO WITH WILD MUSHROOMS

Steps:

• Cut the mushrooms into one-inch pieces. There should be about four cups.
• Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
• Add the four cups of simmering broth and cook over moderately high heat.
• Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
• When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.