Mushroom Risotto

By Texaschef11

Ingredients

• 4 * 4 Tbsp butter
• 2 * 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
• 2/3 * 2/3 cup cognac, vermouth, or dry white wine
• 3/4 * 3/4 cup heavy cream
• 7 * 7 cups chicken stock* (use vegetable stock for vegetarian option)
• 1 * 1 Tbsp olive oil
• 1/3 * 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
• 1 3/4 * 1 3/4 cups arborio rice
• 1/3 * 1/3 cup freshly grated Parmesan cheese
• * Salt and freshly ground black pepper
• 2 * 2 Tbsp chopped fresh parsley

Preparation

Step 1

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 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.