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Receta Risotto Of Israeli Couscous With Sauteed Mushrooms And Oven Dried Tomatoes
by Global Cookbook

Risotto Of Israeli Couscous With Sauteed Mushrooms And Oven Dried Tomatoes
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Ingredientes

  • 1 1/2 c. couscous
  • 2 Tbsp. butter, unsalted
  • 1 lt chicken stock
  • 1/4 c. sliced shiitake mushroom
  • 1/4 c. sliced Oyster mushroom
  • 15 x oven-dry tomato
  • 1/2 tsp fresh thyme
  • 1/2 c. Caliterra Sauvignon Blanc white wine
  • 1/4 c. fresh parmesan cheese

Direcciones

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Put the couscous on a baking sheet and toast it in the oven till it becomes light caramel in colour. Remove it from oven. Heat 1 Tbsp. of butter in a medium saucepan over a medium heat and add in the couscous. Stir the couscous till you see which it is taking on some colour. Deglaze the pan with 1/2 the amount of wine and reduce this till dry.
  3. Turn the heat down to low and add in the chicken stock to the saucepan a little bit at a time till the couscous is tender. In a separate frying pan heat the butter over a medium-high heat and saute/fry the mushrooms for about 4 min or possibly till they become a nice colour. Deglaze the pan with wine. Add in the mushrooms and wine to the couscous. Add in the grated Parmesan and the oven-dry tomatoes, check the seasoning and add in the thyme at the last minute. Stir well and serve immediately.