Recipe

Mushroom Risotto Recipe

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Ingredients

2/3 c cognac .
4 tbsps butter .
1/3 c freshly grated parmesan cheese .
2 c chanterelle mushrooms or oyster mushrooms, cleaned, trimmed, & cut into half inch pieces (we used a combination of large white mushrooms & cremini mushrooms) .
3/4 c heavy cream .
salt & freshly ground black pepper .
7 c low sodium vegetable broth or organic fat-free chicken broth or fat-free low-sodium chicken broth (we used home-made chicken stock, it was available) .
1 tbsp extra-virgin olive oil .
1 3/4 c arborio rice .
4 medium shallots, peeled & minced or 6 tbsps yellow onions, finely sliced .
2 tbsps sliced fresh parsley

Directions

Step #1 Melt 2 Tbsp butter in a medium skillet over medium-high heat.
Step #2 Add mushrooms & sauté about 5 mins (if using Chanterelles, dry sauté first for a min or two & let the mushrooms cook in their own juices before adding the butter).
Step #3 Add cognac, bring to a boil, & reduce liquid by half, about 3-4 mins.
Step #4 Lower heat to medium, add cream, & let simmer 5 mins.
Step #5 Remove skillet from heat & set aside.
Step #6 Bring stock to a simmer; leave on low on back burner.
Step #7 In a a deep, heavy, medium sized saucepan, heat oil & remaining butter.
Step #8 Add shallots or onions & cook this until soft, about 2 mins.
Step #9 Add rice & stir this to coat with butter & oil.
Step #10 Add simmering stock, 1/2 c at a time, stirring enough to keep the rice from sticking to the edges of the pan.
Step #11 Wait until the stock is almost completely absorbed before adding the next 1/2 c.
Step #12 This process will take about 20 mins.
Step #13 The rice should be just cooked & slightly chewy.
Step #14 Stir in the mushroom mixture & the Parmesan cheese.
Step #15 Spice up to taste with salt & pepper & serve garnished with parsley.
Enjoy the Mushroom Risotto recipe

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