Mushroom Risotto
Instructions
1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and saut about 5 minutes (if using chanterelles, dry saut first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
2 Bring stock to a simmer in a saucepan.
3 In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
4 Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
