====== Mushroom Risotto ====== 

**Ingredients:**
  * 5 Tblsp butter
  * 2 c chanterelle or shiitake or oyster mushrooms, cleaned, trimmed and cut into half inch pieces
  * 2/3 c cognac
  * 3/4 c cream or half and half
  * 4 c stock
  * 4 medium shallots, peeled and minced
  * 1-3/4 c arborio rice
  * 1/3 c freshly grated Parmesan or Grana Padano
  * S & P
  * 2 Tblsp chopped fresh parsley

**Instructions**

Melt 2 Tblsp oil in a medium skillet over medium-high heat. Add mushcoorms and saute about 5 mins. Add cognac, bring to a boil and reduce liquid by half, about 3-4 mins. Lower heat to medium, add cream and simmer for 5 minutes. Remove skillet from heat and set aside. 

Bring stock to a simmer in a saucepan. In a deep, heavy, medium-sized saucepan, heat oil and remaining oil.

Add shallots or onions and cook until soft, ~2 mins. Add rice and stir to coat with oil. Add simmering stock, 1/2 c at a time, stirring to keep the rice from sticking to the edges of the pan. This process will take about 20 minutes. 

Stir in mushroom mixture and the Parmesan cheese. Add S&P and serve garnished with parsley.