Mushroom Risotto

Preparation time: 40 minutes

Ingredients

• 4 Tbsp butter
• 2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 cup cognac
• 3/4 cup heavy cream
• 7 cups vegetable or chicken stock
• 1 Tbsp extra-virgin olive oil
• 4 medium shallots, peeled and minced (OR 6 Tbsp of yellow onion, finely chopped)
• 1 3/4 cups arborio rice
• 1/3 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley

Method

1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté 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 a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 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.

Serves 4-6.