Israeli couscous risotto
Servings: 8 first course servings
Ingredients: 2 cans (14 1/2 ounces each) chicken broth
4 slices bacon, diced
1 onion, diced
2 cloves garlic, minced
2 cups Israeli couscous, see note
1/4 cup white wine
3 Tbsps. butter
1/4 cup grated Parmesan cheese
2 Tbsps to 1/4 cup heavy cream, optional
1/2 tsp. salt
Freshly ground pepper
Finely chopped parsley
1. Heat the chicken broth in a medium saucepan to a boil; lower heat to a simmer. Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Remove from skillet; set aside.
2. Pour off all but 2 tablespoons of the bacon fat; return skillet to medium-high heat. When the fat is almost smoking, add the onion; cook until lightly browned, about 3 minutes. Add garlic; cook another 30 seconds.
3. Add the couscous; stir to coat with the fat. Cook until the couscous begins to turn a light brown, about 2 minutes.
4. Deglaze the pan by adding the wine and scraping up any browned bits from the bottom with a wooden spoon. When the wine has reduced completely, add 1/2 cup of the hot broth. Keep stirring enough to keep the couscous from sticking or burning. When the broth has nearly disappeared, add another 1/2 cup, stirring until the liquid reduces. Repeat until the couscous is cooked to an al dente texture, about 15 minutes.
5. If there's no more liquid in the risotto, stir in another small ladleful; remove from heat. Add the butter, Parmesan cheese and cream, stirring until the butter and cheese melt. The risotto should have a loose, almost pourable consistency. Add the salt and pepper to taste. Garnish with parsley and reserved bacon.
Note: Israeli couscous, a toasted pasta resembling tiny pebbles, is available in the ethnic section of supermarkets, in boxes specifically marked as Israeli couscous.
Chicago Tribune
Servings: 8 first course servings
Ingredients: 2 cans (14 1/2 ounces each) chicken broth
4 slices bacon, diced
1 onion, diced
2 cloves garlic, minced
2 cups Israeli couscous, see note
1/4 cup white wine
3 Tbsps. butter
1/4 cup grated Parmesan cheese
2 Tbsps to 1/4 cup heavy cream, optional
1/2 tsp. salt
Freshly ground pepper
Finely chopped parsley
1. Heat the chicken broth in a medium saucepan to a boil; lower heat to a simmer. Meanwhile, cook the bacon in a large skillet over medium heat until crispy. Remove from skillet; set aside.
2. Pour off all but 2 tablespoons of the bacon fat; return skillet to medium-high heat. When the fat is almost smoking, add the onion; cook until lightly browned, about 3 minutes. Add garlic; cook another 30 seconds.
3. Add the couscous; stir to coat with the fat. Cook until the couscous begins to turn a light brown, about 2 minutes.
4. Deglaze the pan by adding the wine and scraping up any browned bits from the bottom with a wooden spoon. When the wine has reduced completely, add 1/2 cup of the hot broth. Keep stirring enough to keep the couscous from sticking or burning. When the broth has nearly disappeared, add another 1/2 cup, stirring until the liquid reduces. Repeat until the couscous is cooked to an al dente texture, about 15 minutes.
5. If there's no more liquid in the risotto, stir in another small ladleful; remove from heat. Add the butter, Parmesan cheese and cream, stirring until the butter and cheese melt. The risotto should have a loose, almost pourable consistency. Add the salt and pepper to taste. Garnish with parsley and reserved bacon.
Note: Israeli couscous, a toasted pasta resembling tiny pebbles, is available in the ethnic section of supermarkets, in boxes specifically marked as Israeli couscous.
Chicago Tribune