Couscous gets the risotto treatment in this creamy springtime recipe

Couscous gets the risotto treatment in this creamy springtime recipe

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency.In this recipe from the cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a perfect m…