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 (white wine will also do)
• 3/4 c cream or half and half, you can even use fat free half and half for about half the dairy
• 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

Bring stock to a simmer in a saucepan.

Melt 2 Tblsp oil in a medium skillet over medium-high heat.
Add mushrooms and saute about 5 mins.
Add cognac or wine, 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.

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.