Flavorful Mushroom Risotto

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 2 cups chanterelle mushrooms (any flavorful combination) or 2 cups oyster mushrooms, cleaned, trimmed and cut into 1/2-inch pieces (any flavorful combination)
• 2/3 cup cognac
• 7 cups low sodium chicken broth or 7 cups low sodium vegetable broth
• 3/4 cup heavy cream
• 1 tablespoon extra virgin olive oil
• 4 medium shallots, peeled and minced or 6 tablespoons yellow onions, finely chopped
• 3/4-1 garlic clove, minced
• 1 3/4 cups arborio rice
• 1/3 cup freshly grated parmesan cheese
• salt
• freshly ground coarse black pepper
• 2 -3 tablespoons chopped toasted cashews (warmed in oven) or 2 -3 tablespoons toasted chopped almonds (warmed in oven)
• 2 tablespoons chopped fresh parsley

Recipe

• 1 make sure you only wipe the mushrooms clean.
• 2 melt 2 tablespoons butter in a medium skillet over medium-high heat.
• 3 add mushrooms and saute about 5 minutes. (if using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
• 4 add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
• 5 lower heat to medium; add cream, and simmer 5 minutes.
• 6 remove skillet from heat and set aside.
• 7 bring stock to simmer in a saucepan.
• 8 in a deep, heavy, medium sized saucepan, heat oil and remaining butter.
• 9 add shallots or onions and cook until soft, about 2 minutes.
• 10 add garlic and cook another 30 seconds to 1 minute.
• 11 add rice and stir to coat with butter an oil.
• 12 add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
• 13 wait until the stock is almost completely absorbed before adding the next 1/2 cup.
• 14 this process will take about 20 minutes.
• 15 the rice should be just cooked and slightly chewy.
• 16 stir in cashews or almonds, mushroom mixture and the freshly grated parmesan cheese.
• 17 season to taste with salt and pepper and serve garnished with parsley.