[ world famous recipes ] Mushroom Risotto

Mushroom Risotto

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 Parmessan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

*Note on the cleaning of mushrooms. If you are using any type of
choice mushroom, do NOT rinse them! Brush off any remaining dirt
lightly. Many mushrooms (including chanterelles) absorb water like
sponges and washing them will make it much more difficult to cook
properly.

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.

Bring stock to a simmer in a saucepan.

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.

Stir in the mushroom mixture and the Parmessan cheese. Season to
taste with salt and pepper and serve garnished with parsley.

Serves 4-6.

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