COUS COUS RISOTTO WITH WILD MUSHROOMS, DRY JACK CHEESE, BUFFALO OSSO BUCO AND SMOKED TOMATO JUS

Serves: 6

1/3 cup chopped shallots or green onions
1 Tbsp. slivered garlic
2 cups sliced shiitake mushrooms, stems removed
2 Tbsp. olive oil
2 cups large Israeli type cous cous
1/2 cup dry white wine
4 cups rich chicken or vegetable stock
1 Tbsp. grated lemon zest
1/2 cup seeded, diced, firm ripe tomato
1/4 cup chopped chives
1/2 cup freshly grated dry jack cheese
6 oz. braised and picked Buffalo Osso Buco
Garnish: Grilled or roast wild mushrooms such as morel or oyster, deep fried basil sprigs and drops of truffle oil, if desired.

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

 

SMOKED TOMATO JUS

Quantity: 2 Cups

2 lbs. sweet, large ripe tomatoes
4 whole cloves or poached garlic
4 rosemary sprigs
1/4 tsp. minced chipotle in adobo or a pinch of cayenne (optional)
Rich chicken or vegetable stock
1-2 Tbsp. white truffle butter or truffle oil
Balsamic vinegar
Salt and freshly ground pepper to taste

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" 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 saucepan and heat to a simmer. Whisk in truffle butter. Season to taste with drops of balsamic vinegar, salt and pepper and keep warm.

John Ash & Co.©2002 - not for reproduction without permission.