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.